Step 1

Preheat oven to 150°C. Heat a stovetop chargrill over medium-high heat and spray with oil spray. Sprinkle the eggplant, capsicum, zucchini and mushrooms with salt and cracked black pepper and spray with extra oil spray. Grill, in batches, until charred and tender. Transfer cooked pieces to an oven tray lined with non-stick baking paper and place in the oven to keep warm.

Step 2

Spray the bread with oil spray and grill until charred.

Step 3

To serve, divide the bread between serving plates. Stack the vegetables on the plates then sprinkle with the crumbled ricotta. Drizzle each stack with a little olive oil and balsamic vinegar, along with extra salt and cracked black pepper. Serve immediately with black olive tapenade, if desired.