The stuffing is sooo yummy. Lots of veggies like eggplant and zucchini, tomato and squash, beautiful peppers and a light sauce on top, make an excellent, everyday meal.

Serves: 4 Prep. time: 20′ Cooks in: 60′ Ready in: 1:20′

500 g cannelloni pasta tubes
1/2 cup extra-virgin olive oil
1 medium eggplant, finely diced
1 large zucchini, finely diced
2 green bell peppers, finely diced
2 long red peppers, finely diced
2 carrots, finely diced
200 g squash, finely diced
1 onion, finely diced
3 cloves garlic, minced
1 bunch parsley, finely diced
2 ripe tomatoes, peeled, no seeds, finely diced
200 ml tomato juice
200 ml vegetable stock
1 tsp sweet paprika
salt and pepper to taste

Step 1
Preheat oven at 180οC/fan. In a large frying pan heat oil and cook all vegetables except garlic on medium until colored and soften for 8-10 minutes, stirring at all times. Stir in garlic and cook for another 2 minutes.

Step 2
In a bowl mix all veggies with parsley, tomato, paprika, salt and pepper. Brush a pan with oil and transfer cannelloni tubes after you fill then with the stuffing using a teaspoon. Drizzle with tomato juice mixed with stock and remaining oil, cover with foil and bake for 40 minutes. Remove foil and bake for another 10 minutes.

Step 3
Serve warm sprinkling with some extra parsley finely chopped.

Photo – Food styling: Panagiotis Beltzinitis

Και η συνταγή στα ελληνικά: Κανελόνια γεμιστά με λαχανικά σοτέ

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