Grilled vege stack

1 Place kumara in a microwave-proof dish. Add 2 tablespoons water, cover and microwave on high for 2 1/2 minutes or until almost tender. Drain any excess water.

2 Combine ricotta, chives and lemon zest and season with freshly ground black pepper. Set aside. Combine capsicum, balsamic vinegar and olive oil then set aside.

3 Place a large chargrill pan or barbecue grill over a high heat. Spray all sliced vegetables lightly with oil. Grill each side for 2 minutes or until lightly charred and tender. Set aside to cool.

4 To serve, place one-quarter of the eggplant on the base of each serving plate. Spread each with one-third of the ricotta mixture, then spoon over one-eighth of the lentils. Top each with one-quarter of the courgettes, another layer of ricotta, some more lentils and finally, one-quarter of the kumara. Finish with a large spoonful of capsicum and drizzle with balsamic glaze.