baked balsamic vegetables with ricotta

serves 4

olive oil spray, for cooking

2 tablespoons extra virgin olive oil

2 teaspoons balsamic vinegar

2 large roma (plum) tomatoes, halved

4 large mushrooms, trimmed

1 red onion, thinly sliced

1 small fennel bulb, trimmed, cut into 1 cm (½ inch) slices

2 garlic cloves, finely chopped

60 g (2¼ oz/¼ cup) crumbled fresh ricotta cheese

4 slices toasted sourdough bread, to serve

Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a baking tray with the oil spray.

Whisk the olive oil and balsamic vinegar together in a small bowl until well combined.

Layer the tomato halves, mushrooms, onion, fennel, garlic and cheese on the prepared tray to create four small stacks. Drizzle with the oil mixture. Bake for 25 minutes, or until the vegetables have browned and are tender, and the cheese has melted slightly.

Serve each vegetable stack on a slice of the toasted sourdough bread.