Step 1Preheat oven to 180°C. Line 2 baking trays with baking paper. Place the onion, capsicum and eggplant on one of the prepared trays; lightly spray with oil. Bake for about 20 minutes, or until golden and tender.
Step 2Meanwhile, place the broccolini in a steamer over a saucepan of simmering water. Cover and steam for 1–2 minutes, or until just tender. Refresh the broccolini under cold running water, then drain. Combine ricotta, basil and lemon zest in small bowl.
Step 3Lay 1 sheet of filo on a flat surface and lightly spray with oil. Top with another sheet. Repeat the layering, spraying lightly with oil between each one. Place pastry on second tray and spread with ricotta mixture, leaving a 3cm border. Sprinkle lentils over ricotta, then spoon over baked vegetables. Top with broccolini and tomatoes. Roll the edges of the pastry inwards to make a border.
Step 4Lightly spray tart with oil and bake for 20 minutes, or until pastry is crisp and golden. Serve scattered with toasted almonds and extra basil leaves.