I’m such a creature of habit in my old age. Changes to my routine, particularly where food is concerned tend leave me a little disoriented. Having to complete a 24 hour training course at work in 2 days and one evening last weekend thoroughly discombobulated me. No farmers market! Fortunately I had stocked up as much as possible the previous week but by Tuesday I was totally struggling for dinner ideas.

By lunch time, feeling a little desperate, yet determined to use what I had and not resort to the shops, I emptied the vegetable bins on to the bench. I found 2 zucchini, 10 mushrooms, 1 ear of corn and 1 capsicum. I also found a little inspiration lurking somewhere deep inside. To be honest, I didn’t expect much from this meal, I figured it would be okay and it would get the job done. To my surprise, it was incredibly tasty. Most likely this was because the only tomato type product I could find in the house was the last jar of last summer’s salsa. It gave it a real zing. Next time, it will be salsa by choice, not necessity, it worked much better than an Italian style pasta sauce would have.

Vegetable, Herb and Feta Cannelloni

2 zucchini, diced
10 medium mushrooms, diced
1 capsicum, diced
1 large ear con, kernels sliced off
2 cloves garlic, minced
large sprig oregano, torn
200g feta
cannelloni tubes*
large jar tomato salsa

  1. Preheat oven to 180 degrees.
  2. Melt a large dob of butter in a large saucepan. Add vegetable and cook down over medium heat until soft.
  3. Crumble feta and combine with vegetables.
  4. Stuff into cannelloni tubes or wrap into tubes if using fresh pasta sheets.
  5. Place in a greased oven proof dish and cover with salsa. Bake for 30 – 45 minutes.

*I used freshly made pasta from 400g flour, 4 eggs and a dash of sea salt