1 large sweet potato 1 large potato 1 zucchini 1 red capsicum 60g spinach Ricotta Dressing 30ml olive oil 20ml red wine vinegar 10ml lemon juice

Preheat oven to 200c. Cut all veggies lengthwise. Peel and slice potato and sweet potato into 10-15mm wide slices. Place on lightly oiled (suggest spray) baking tray, spray with oil and bake for 10 minutes. Slice zucchini into 10-15mm wide slices. Deseed and slice capsicum into 4 even pieces. Add to another baking tray and lightly oil. Add to the oven and bake all vegetables for a further 20 minutes. While baking combine olive oil, red wine vinegar and lemon juice into a small sealable container and shake to mix. Let vegetable cool slightly and then stack all vegetables on plates to serve, adding 2 layers of ricotta and spinach in the process. Drizzle with dressing.