Ingredients
Method
Step 1
Place eggplant, capsicums, zucchini, thyme, garlic, and half the oil in a bowl. Season with salt and pepper. Toss to coat.
Step 2
Heat a barbecue grill plate over a high heat. Add vegetables. Cook, turning occasionally, for 6 minutes. Remove zucchini and capsicum. Cook eggplant for a further 3 to 4 minutes, or until charred. Remove.
Step 3
Brush the remaining oil over the bread. Add bread to sam grill plate. Cook for 1 to 2 minutes on each side, or until charred. Remove.
Step 4
Mix ricotta and pesto in a bowl until combined.
Step 5
To serve, spread ricotta mixture over charred bread. Top with veggies. Garnish with basil.
