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.
Use a combination of ricotta and spreadable cream cheese.Note