Roasted chunky ratatouille cannelloni

Comforting, flavour-packed and full of goodness — this plant-based delight is made for autumn evenings.

Images and text from Veggie Food by Murdoch Test Kitchen, photography by Jared Fowler. Murdoch Books RRP $24.99.

Serves: 6-8

Time to make: 2 hrs 10 mins

Ingredients

More weights & measures

1 medium eggplantaubergineX
2 zucchini/ courgettezucchiniXszucchini, summer squashX
1 large red capsicum
1 large green capsicum
3–4 ripe Roma (plum)tom atoes
12 unpeeled cloves garlic
3 tablespoons olive oil
300ml Italian tomato passata
350g cannelloni tubes
3 tablespoons shredded fresh basil
300g ricotta
100g feta
1 egg, lightly beaten
50g pecorino pepato cheese, grated

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Instructions

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1 Preheat the oven to 200°C. Cut the eggplant, zucchini, capsicums and tomatoes into 2 cm cubes and place in a baking dish with the garlic. Drizzle with the oil and toss to coat. Bake for 1 hour 30 minutes, or until the vegetables are tender and the tomatoes slightly mushy.

2 Peel and lightly mash the garlic cloves. Pour the passata over the base of a large ovenproof dish. Spoon the ratatouille into the cannelloni tubes and arrange in the dish.

3 Combine the basil, ricotta, feta and egg, season well and spoon over the cannelloni. Sprinkle with the pecorino and bake for 30 minutes, or until the cannelloni is soft.

Nutrition Info (per serve)

Calories 400 cal

Kilojoules 1660 kJ

Protein 20 g

Total fat 24 g

Saturated fat 10 g

Carbohydrates 20 g

Sugar 14 g

Dietary fibre 8.5 g

Sodium 597 mg

Calcium 382 mg

Iron 2.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.