Grilled vegetable and ricotta stack - 9Kitchen

Ingredients

• 2 baby eggplants (120g), sliced thickly lengthways
• 1 medium green capsicum (200g), sliced thickly lengthways
• 1 medium red capsicum (200g), sliced thickly lengthways
• 2 large zucchini (300g), sliced thickly lengthways
• 4 x 175g flat mushrooms, stems removed
• 2 cups (400g) ricotta cheese
• 2 cloves garlic, crushed
• ½ cup coarsely chopped fresh basil
• 2 tablespoons finely chopped fresh chives
• 1 tablespoon coarsely chopped fresh oregano
• 1 tablespoon finely grated lemon rind
• 2 tablespoons toasted pine nuts
• ¼ cup (35g) drained semi-dried tomatoes, halved
• ½ cup firmly packed fresh basil leaves
• 2 tablespoons balsamic vinegar
• 2 tablespoons water