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Fresh Living Network
Roasted vegetable and ricotta involtini

Roasted vegetable and ricotta involtini

Covers your daily veg requirement.
6
RECIPE TYPE:Mains
 
ENERGY 1282KJ
CARB 46g
PROTEIN 13g
FAT 11g
Method
  • Preheat oven to 200°C.
  • Toss filling ingredients, except ricotta, on a roasting tray.
  • Season and roast for 25-30 minutes. 
  • Cool, gently fold through ¾ of the ricotta and set aside.
  • Reduce oven temperature to 180°C.
  • Combine tomato sauce ingredients and gently cook for 15 minutes or until slightly reduced.
  • Season and set aside.
  • Brush brinjal lightly with olive oil.
  • Heat a griddle pan and cook brinjal until charred and slightly softened.
  • Place a tablespoonful of filling on each brinjal slice and roll up into a sausage shape.
  • Lay rolls in an ovenproof dish. 
  • Pour over tomato sauce and crumble over remaining ricotta. 
  • Bake for 25-30 minutes or until hot and bubbling.



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