1 large sweet potato
1 large potato
1 zucchini
1 red capsicum
60g spinach
Ricotta

Dressing
30ml olive oil
20ml red wine vinegar
10ml lemon juice

1 large sweet potato 1 large potato 1 zucchini 1 red capsicum 60 g spinach 30 ml olive oil 20 ml red wine vinegar 10 ml lemon juice

Preheat oven to 200c.
Cut all veggies lengthwise.
Peel and slice potato and sweet potato into 10-15mm wide slices. Place on lightly oiled (suggest spray) baking tray, spray with oil and bake for 10 minutes.
Slice zucchini into 10-15mm wide slices. Deseed and slice capsicum into 4 even pieces. Add to another baking tray and lightly oil. Add to the oven and bake all vegetables for a further 20 minutes.
While baking combine olive oil, red wine vinegar and lemon juice into a small sealable container and shake to mix.
Let vegetable cool slightly and then stack all vegetables on plates to serve, adding 2 layers of ricotta and spinach in the process. Drizzle with dressing.