Recipe - Vegetable Cannelloni With Sherry Sauce

8 Dried cannelloni shell; par
cooked till al
; dente
1 tablespoon Olive oil
3 Cloves garlic; chopped
3 Shallots; chopped
1 md Onion; minced
1 cup Mushrooms; cut or sliced up
1 Zucchini; small minced
1 Eggplant; small minced
2 Roasted red peppers minced
1 teaspoon Fresh oregano
1 teaspoon Chopped fresh basil
Three fourths cup Ricotta
1 cup Parmesan grated
Salt and pepper to taste

In a very large saute pan heat olive oil until very hot. Add garlic,
shallots and onion and saute until you can smell the aroma about 2 minutes.
Add mushrooms, zucchini and egg plant and cook until al dente. Add peppers
and fresh chopped herbs and saute for about 23 minutes. Remove from the
heat and allo to cool. In a medium size mixing bowl place ricotta cheese
and One half of the parmesan cheese. Add cooled vegetable mixture. Mix well and
season with salt and pepper. With either an spoon or a pastry bag fill the
shell well. Place in a 9x11 baking dish that has been lightly oiled. Once
all the shells are filled top with sherry sauce and parmesan cheese. Bake
at 350 degrees for 2530 minutes or until cheese is golden brown.

Converted by MC_Buster.

Per serving: 90 Calories (kcal); 4g Total Fat; (34% calories from fat); 3g
Protein; 14g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 One half Vegetable; 0 Fruit;
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.