Step 1 Cut zucchini lengthwise into 5mm-thick slices, eggplant lengthwise into 1cm-thick slices and sweet potato lengthwise into 5mm-thick slices. Place sweet potato into a microwave-proof dish and add 2 tablespoons water. Cover and microwave on high for 2 1/2 minutes, or until almost tender. Drain any excess water.
Step 2 Combine ricotta, chives and zest and season with freshly ground black pepper. Set aside. Combine capsicum, balsamic and olive oil, then set aside.
Step 3 Place a large chargrill pan or barbecue grill over high heat. Spray all vegies lightly with oil. Grill for 2 minutes each side, or until lightly charred and tender, then set aside to cool.
Step 4 To serve, place 1/4 of the eggplant onto each base of 4 serving plates. Spread each with 1/8 of the ricotta mixture, then spoon over 1/8 of the lentils. Top each with 1/4 of the zucchini, another layer of the ricotta, some more lentils and finally 1/4 of the sweet potato. Finish with a large spoonful of the capsicum and drizzle with balsamic glaze.