Name: Ricotta and roasted vegetable slice
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 1 large red capsicum, thickly sliced; 1 large yellow capsicum, thickly sliced; 1 medium zucchini, coarsely chopped; 100 gram button mushrooms, quartered; 350 gram pumpkin, peeled, cut into 3cm pieces; olive oil cooking spray; 4 sheets filo pastry, halved crosswise; 2 eggs; 150 gram tub chunky basil pesto dip; 500 gram fresh ricotta

Ingredients

1 large red capsicum, thickly sliced

1 large yellow capsicum, thickly sliced

1 medium zucchini, coarsely chopped

100 gram button mushrooms, quartered

350 gram pumpkin, peeled, cut into 3cm pieces

olive oil cooking spray

4 sheets filo pastry, halved crosswise

2 eggs

150 gram tub chunky basil pesto dip

500 gram fresh ricotta

Method

Ricotta slice

1.Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Place capsicum, zucchini, mushroom and pumpkin on prepared tray; spray with oil. Bake for 15 minutes or until tender.

2.Grease a 26cm x 16cm (base measurement) slice pan. Place one sheet of filo pastry in prepared pan, extending pastry 1-2cm above edge of pan; spray with oil. Repeat layers with remaining pastry and oil.

3.Combine ricotta, eggs and half the pesto in a large bowl. Spread ricotta mixture in pastry case. Top with roasted vegetables. Bake for 25-30 minutes or until set. Remove from oven. Stand for 5 minutes.

4.Serve ricotta slice with remaining pesto.