Roasted vegetable cannelloni bake

Method

• Step 1
  Preheat oven to 180°C.
• Step 2
  Heat chargrill plate to medium-high. Lightly oil zucchini and cook on both sides until tender. Roughly chop.
• Step 3
  Combine zucchini, capsicum, eggplant, tomatoes, and ricotta in medium bowl, mix well. Spoon mixture into cannelloni tubes. Place in a lightly oiled ovenproof dish. Pour over sauce to cover and top with cheese.
• Step 4
  Bake for 30 minutes or until cannelloni is tender and cheese is golden brown. Serve with leafy green salad, if desired.