Rosemary baked ricotta with roasted vegetables

Ingredients

• 1 kilogram fresh ricotta
• 1 teaspoon chopped rosemary, plus extra to garnish
• 2 eggs, separated
• 3/4 teaspoon dried chilli flakes
• 1 bunch change dutch (baby) carrots, peeled, trimmed
• 6 baby beetroot, trimmed, washed, halved
• 1 bunch purple dutch (baby) carrots, peeled, trimmed
• 12 baby zucchini
• 6 baby capsicum, stalk and seeds removed, halved
• 3 baby fennel bulbs, cut into wedges
• 1 red onion, cut into wedges
• 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) balsamic vinegar
• 1 teaspoon dijon mustard