Chargrilled vegetables with ricotta

Combine 1 tsp crushed fennel seeds and a pinch each of sea salt and cracked black pepper. Preheat a chargrill. Lightly spray 100g sweet potato (thinly sliced), 1/4 red capsicum (chopped), 1/4 yellow capsicum (chopped), 1/2 zucchini (thinly sliced), 1/2 roma tomato, 2 green shallots (halved) with oil. Sprinkle with half the fennel mixture and cook until lightly browned. Sprinkle with 100g low-fat smooth ricotta cheese, leftover fennel mixture and drizzle with 1 tsp flaxseed oil. Serve with ½ cup boiled brown rice.