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
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.
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.
Serve warm sprinkling with some extra parsley finely chopped.
Photo – Food styling: Panagiotis Beltzinitis
Και η συνταγή στα ελληνικά: Κανελόνια γεμιστά με λαχανικά σοτέ