ZUCCHINI AND PEPPER CANNELLONI WITH OREGANO or CANNELLONI CON ZUCCHINE E PEPERONI PROFUMATI DI ORIGANO

Cannelloni tubes

I made it, I have created a special Paper Chef blog where all the announcements, information, roundups, winners and whatever concerns the Paper Chef event will be kept. Easier for you and easier for me. Now it is up to you to keep the event going, i.e. participate, I am doing all I can over here! Please steer over there now and give suggestions for the ingredient list.
So now you know that and I am now free to talk about something else but as I haven’t prepared myself for this I don’t really know what to say. Maybe I am too concentrated on the visual world right now to be any good verbally, I notice that it usually is like this when I work on photos, blogging becomes tougher. Anyway, I do have a recipe for you, a nice tasty one too.

Vegetable cannelloni

ZUCCHINI AND PEPPER CANNELLONI WITH OREGANO or CANNELLONI CON ZUCCHINE E PEPERONI PROFUMATI DI ORIGANO
3- 4 servings

cannelloni rolls, the amount depends on how big they are
2 yellow bell peppers
4 zucchini
1 clove of garlic
3 tomatoes
oregano, dried or fresh
salt
extra virgin olive oil

– Cook the cannelloni rolls until al dente, you can also use lasagne sheets that you roll up.
– Meanwhile, chop peppers, zucchini and garlic, you can also cut the vegetables into thin strips, and braise them in olive oil until soft. Don’t forget to salt.
– Slice the tomatoes very thinly.
– Fill the cannelloni rolls with the vegetables, put them in an oiled oven proof dish and put the tomato slices on top. Sprinkle some oregano and salt over the whole, not too much.
– Bake in a preheated oven (175°C/347°F) for 15 minutes, could be less, could be more as it depends on you oven.

Vegetable cannelloni

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