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Ingredients

1 medium zucchini, sliced thinly
150g chargrilled red capsicum, thinly sliced
80g chargrilled eggplant, drained and chopped
1/3 cup semi-dried tomatoes, drained and chopped
100g ricotta cheese
12 cannelloni
570g jar pasta sauce
3/4 cup grated mozzarella cheese

Method

Step 1 Preheat oven to 180°C.
Step 2 Heat chargrill plate to medium-high. Lightly oil zucchini and cook on both sides until tender. Roughly chop.
Step 3 Combine zucchini, capsicum, eggplant, tomatoes, and ricotta in medium bowl, mix well. Spoon mixture into cannelloni tubes. Place in a lightly oiled ovenproof dish. Pour over sauce to cover and top with cheese.
Step 4 Bake for 30 minutes or until cannelloni is tender and cheese is golden brown. Serve with leafy green salad, if desired.

Roasted vegetable cannelloni bake

How to make Roasted vegetable cannelloni bake

Ingredients

Method