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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Comforting, flavour-packed and full of goodness — this plant-based delight is made for autumn evenings. <br/><br/><i>Images and text from Veggie Food by Murdoch Test Kitchen, photography by Jared Fowler. Murdoch Books RRP $24.99.</i>
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.
Calories 400 cal
Kilojoules 1660 kJ
Total fat 24 g
Saturated fat 10 g
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