Pesto, Pine Nut, Ricotta and Vegetable Stack

1. Cut eggplant, zucchini and capsicum into strips, leave mushrooms whole and grill or fry with olive oil until tender.
2. Combine ricotta, chives, garlic and lemon rind in a bowl.
3. Place cooked mushrooms stem side up on a plate and layer with cheese mixture and slices of eggplant, capsicum and zucchini. Dress generously with pesto and sprinkle with pine nuts.

Serves 1