1.To make salsa verde, process herbs, garlic, anchovy, capers, rind and half the oil until coarsely chopped. With motor operating, add remaining oil in a thin stream, processing until mixture is smooth. Transfer mixture to a small bowl, stir in juice; season to taste. Cover surface with plastic wrap.
2.Preheat oven to 180°C/350°F. Spray an 18cm (7¼-inch) springform pan with cooking oil spray; line base and side with baking paper.
3.Combine ricotta, egg, parmesan and chives in a large bowl; season. Spoon mixture into pan, level surface; sprinkle with chilli flakes and press bay leaves on top. Bake for 35 minutes or until puffed and centre is firm. Stand in pan for 5 minutes before transferring to a platter.
4.Spray vegetables and bread slices with cooking oil spray; season. Cook vegetables on a grill plate (grill or barbecue) over medium-high heat for 2 minutes each side or until charred and tender. Char-grill bread for 1 minute each side or until lightly charred.
5.Serve baked ricotta with vegetables, bread and salsa verde.