Preparation
Step 1
In a large non-stick skillet, heat oil and add carrots, zucchini and eggplants. Fry for 5 minutes, then remove. Set asside on kitchen paper.
Step 2
In a baking dish, add 3 tbsp of marinara sauce, creating a thin layer on the bottom. Fill each cannelloni with the vegetable stick mix and arrange in the baking dish. Cover the cannelloni with the remaining marinara sauce, along with the ricotta, mozzarella, and a sprinkle of parmesan on top.
Step 3
Heat the overn to 180 degrees. Cover the baking dish with foil, and bake for 50 minutes. Remove the cover and bake until the top is golden. Serve hot.
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