Ingredients

• 1 red pepper (capsicum), sliced in half
• 1 yellow pepper (capsicum), sliced in half
• 1 green pepper (capsicum), sliced in half
• 2 medium-large courgettes (green and or yellow)
• 1 large or 2 medium aubergines
• 6 portabello mushrooms, cleaned and stalk trimmed
• 6 sprigs of fresh thyme
• 3-4 tbsp olive oil
• Maldon salt and freshly ground pepper

• leaves from one bunch of basil
• 3 large plum tomatoes sliced
• 300g riccotta
• 100g baby spinach leaves

• 3 plum tomatoes, cut into quarter
• 1 red onion peeled and diced
• 2 garlic cloves, peeled
• pinch maldon salt and freshly ground pepper
• 2 tbsp olive oil

• 3 tbsp pesto sauce
• 2 tbsp olive oil
• 1 tsp lemon juice

Method

1. Roasted Vegetable: Trim the courgette and slice it lengthwise into thin slices, place them on a tray and sprinkle salt over them. Leave them to sweat for 5-10 minutes and then pat them dry and set aside. Repeat this process with the aubergine but leave them to sweat for 15 minutes. Heat an oven to 270°C. Coat the base of 3-4 oven trays with half of the oil, place all the vegetables in single layers and pour over the remaining olive oil, add the sprig's of thyme and season them well with the salt and pepper. Place the vegetables in the oven and cook them for 20-30 minutes, turning them over half way through, until they are slightly golden and tender. As the vegetables cook at different rates it is important to check them regularly. When each variety of vegetable is cooked remove them from the oven and set aside to cool. Cover the peppers (capsicums) with cling film or place them in an oven bag when you remove them from the oven, this helps you to remove the skin when they have cooled. When the capsicums are cooled peel off the outside skin, you may need to use a smal knife to help you with this task.
2. Gateau: Lightly oil a small loaf or terrine tin with olive oil. Place alternating layers of the vegetables so that you have a good contrasting colours, including layers of basil leaves then tomatoes, ricotta and spinach leaves in the centre layers. Cover the tin with cling film or foil and place two cans on top to weigh it down. Place the loaf in the refrigerator for 1-2 hours before serving. This gateau is best eaten the day it is prepared but will keep overnight in the refrigerator.
3. Roasted Tomato Sauce: Place the tomatoes, onion and garlic in an oven tray and toss them with the olive oil and a little seasoning. Place the tray in an oven set at 200°C and leave them to cook for 15 minutes until they are tender. Remove them from the oven and leave them to cool. Puree the mixture in a blender or food processor until you have a smooth sauce. Place it in a covered container in the refrigerator until ready to serve.
4. Pesto Sauce: Place all the ingredients in a bowl and whisk them together until well combined
5. To Serve: Turn the gateau out onto a chopping board and with a sharp thin knife cut even slices of it and place it carefully on serving plates. Drizzle the tomato sauce and pesto sauce around each slice. Serve.