Spanish · Spain

Roasted Pepper Spanish Vegetable-Cream Canelones

Name: Roasted Pepper Spanish Vegetable-Cream Canelones
Total time: 32 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 12 canelone tubes; 1 cup mixed vegetables (carrots, zucchini, bell peppers); 1 cup béchamel sauce; 50g grated Parmesan; 1 tbsp olive oil; salt to taste; 1 tbsp roasted red pepper puree

Introduces a sweet and slightly smoky depth.

32 minutes4 servings

Roasted Pepper Spanish Vegetable-Cream Canelones — Photo: Adam S. Keck · CC BY 4.0

Method

Stir roasted red pepper puree into the béchamel sauce before baking.
Preheat oven to 180°C (350°F).
Sauté mixed vegetables in olive oil until softened.
Fill canelone tubes with vegetable mixture.
Top with béchamel sauce and Parmesan, then bake for 20 minutes.

Mains Vegetarian Baking Spain recipes

Read in another language

More Spanish recipes →