Roast Vegetable Canneloni

Roast Vegetable Cannelloni

Canelloni stuffed with roasted vegetables including capsicum, red onion, eggplant, cherry tomatos and garlic. Baked with a tomato and basil sauce and topped with low fat riccotta and fetta and baked in the oven. Served with salad of raw baby spinach, carrots, snow pea sprouts with a drizzle of balsamic vinegar :-)YUM

Ingredients

1 Teaspoon of crushed garlic

2 tsp Extra Virgin Olive Oil

2 baby eggplants, diced

½ large red capsicum, diced

½ large green capsicum, diced

½ punnet cherry or grape tomatoes, sliced in half

1-2tsp mixed Italian herbs or to taste

2 Tins of crushed tomatoes

100g low fat ricotta cheese

100g low fat creamed cottage cheese

50g low fat Fetta (crumbled)

1 egg, lightly beaten

1 packet of Cannelloni tubes

Method

1)      Place eggplant, capsicum, garlic, mixed herbs and cherry tomatoes in a baking dish with olive oil, mix well  and bake in a 180C oven until tender. (Alternatively- you can cook these in a non stick frypan on the stove until tender.)

2)      Allow to cool slightly

3)      In another baking dish, pour out 1 tin of crushed tomatoes, sprinkle with a little Italian Herb mix

4)      With a teaspoon, fill the cannelloni tubes with the roast vegetable mix and arrange in baking dish on top of the crushed tomatoes.

5)      When all tubes are filled, pour over the other tin of crushed tomatoes.

6)      In a mixing bowl, mix the ricotta, cottage and fetta chesses together with the egg until well combined.

7)      Spoon mixture over the cannelloni and spread to cover.

8)      Bake in the oven for approx 30mins or until the cannelloni is soft.

9)      Serve hot with a green salad with a sprinkle of balsamic vinegar