Roast vegetable pesto stacks

1. Lightly grease and line a 20 x 30cm oven tray with baking paper. Pour 1 quantity hot basic creamy polenta evenly into tray and smooth surface. When chilled, cut into 3 x 12cm-wide strips.
   
   
2. Preheat oven to moderately slow, 160°C. Line 2 more oven trays with baking paper. Arrange 4 quartered roma tomatoes, 2 zucchini sliced lengthways, 2 red onions cut into wedges, 2 sliced large field mushrooms and 1 seeded and sliced red capsicum in a single layer on one tray. Drizzle with olive oil and season to taste. Bake 40-45 minutes, until tender.
   
   
3. Increase oven to hot, 200°C. Place one strip of polenta onto remaining tray. Spread with 125g ricotta and ¼ cup prepared pesto.
   
   
4. Arrange half vegetables on top. Repeat layers, finishing with polenta. Sprinkle with 1/3 cup grated parmesan. Bake 15-20 minutes, until cheese melts. Cut into 4 portions. Serve hot with baby spinach leaves drizzled with balsamic vinegar.