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
large jar tomato salsa
- Preheat oven to 180 degrees.
- Melt a large dob of butter in a large saucepan. Add vegetable and cook down over medium heat until soft.
- Crumble feta and combine with vegetables.
- Stuff into cannelloni tubes or wrap into tubes if using fresh pasta sheets.
- 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