These vegetable cannelloni really hit the spot. Garnish with parsley or sliced spring onions. Serve with a tossed salad, warm garlic bread and a white wine for a superb meal. You can use fresh, frozen or tinned peas for this recipe.
Nice....though I made a few changes. used grated zucchini instead of peas and grated pumpkin not the carrot. i also used cannelloni shells. - 19 Nov 2010
Loved this.... was really easy and quick to make. I used home-made pasta for it and even my husband who doesn't like vegetarian ate it and went back for more... will definitely make again - 15 Jun 2012
YUMMY! and aesthetically pleasing. I did a few things different: I shredded rather than sliced my carrots (2 cups shredded carrots).. did not have broccoli so I doubled the sweet peas... used chicken broth rather than red wine and used 2 eggs rather than one. In addition I seasoned the sauted vegetables with lemon pepper, garlic pepper, adobo, oregano and basil (we love our food well seasoned)and used 4 cloves of fresh garlic rather than one. Only 12 rolls could fit in the 9*13 dish. Everyone raved (including the chef!) - 28 Mar 2002 (Review from Allrecipes USA and Canada)