Free-Form Vegetable & Pesto Stack

Step 1: Cut pumpkin into six 1cm- thick slices and then peel slices and arrange in a single layer on a large microwave-safe plate and then cover and microwave on high for about 5 minutes, or until just tender.

Step 2: Meanwhile, cut eggplant into 12 x 1cm- thick rounds and cut zucchini diagonally into 12 x 1cm-thick slices.

Step 3: Combine oil and garlic in a small bowl and brush evenly over eggplant and zucchini.

Step 4: Heat an oiled grill plate over a medium to high heat and add eggplant and zucchini in two batches and cook, turning occasionally, for about 6 minutes, or until tender and remove and set to one side.

Step 5: Combine ricotta and pesto in a medium bowl.

Step 6: Place half the eggplant slices in a lightly oiled, large roasting pan and spread each with 1 tablespoon of ricotta mixture and then top with pumpkin and repeat layering with remaining eggplant and ricotta mixture and then arrange two zucchini slices in a criss-cross shape on each one and sprinkle with cheese.

Step 7: Cook in a moderate oven (180°c) for about 15 minutes, or until tops are golden.

Step 8: Serve with rocket leaves and crusty bread.