3 cups leftover root vegetables (potatoes, carrots and swedes)
¼ cup vegetable oil
Sea-salt flakes and freshly ground black pepper, to season
2 cups leftover leafy green vegetables (cabbage, kale, spinach and lettuce)
½ cup leftover soft herbs (parsley, basil, tarragon and mint)
250g ricotta cheese
1 tsp ground nutmeg
½ cup green olives, finely chopped
12 large cannelloni tubes
700g tomato passata
½ cup finely grated tasty cheese
Preheat oven to 180°C fan-forced (200°C conventional). Toss root vegetables in vegetable oil, season, arrange on an oven tray and bake for 1 hour, until softened. Peel vegies if desired, then put in a food processor and purée until smooth.
Blanch leafy green vegetables and herbs in a saucepan of rapidly boiling salted water until just wilted, then transfer to iced water. Drain, then very finely chop.
Mix ricotta, nutmeg and olive in a large bowl, season, then fold in vegetables and greens. Put in a piping bag fitted with a large straight nozzle and pipe into cannelloni tubes. Arrange in roasting pan, pour over passata and scatter with cheese. Cover with baking paper and foil. Bake for 45 minutes. Remove foil and paper, and bake for 15 more minutes, until golden. Serve.