All veggies are optional/interchangeable. Quantities are flexible.
4 Servings
Ingredients:
- 2 firm ripe tomatoes
- 2 large bell peppers
- 1 eggplant
- 1 zucchini
- 1 onion, finely chopped
- 1 small bunch of parsley and/or oregano, finely chopped
- 1 small bunch basil and/or mint, finely chopped
- 1 Tbsp tomato paste
- 1 -2 Tbsp of rice per # of veg
- 1-2 Tbsp of water per # of veg (to match rice)
- 1 tsp of oil per # of veg
- ¼ tsp salt per # of veg
- ¼ tsp sugar per # of veg
- ⅛ tsp black pepper per # veg (up to ¼ teaspoon per # of veg if you like spicy)
- 2-3 optional potatoes (peeled and/or cut if you like)
Preparation:
Wash the veggies very well. From one end of each tomato, cut a slice from the top end and save the piece to use as a lid. Then with a spoon empty the veggies of all the pulp (a table knife works well to hollow out the zucchini). Proceed with remaining veggies. Then arrange the hollowed veggies in a lightly oiled baking pan. Surround with wedges of potato.
Preheat the oven to 400°F (205°C). Chop up the pulp of the veggies and add to a bowl with the chopped onion and chopped herbs. Add the tomato paste, rice, water, and oil. Add salt, sugar, and black pepper to taste. Lightly salt cavities of each hollowed out veggie and sprinkle potatoes with oil, salt, and pepper too. Fill the hallowed out veggies with the pulp, rice and herbs mixture, then close with the lids. Cover with foil and bake for about 1 hour. Uncover and finish baking until desired doneness, about 30-60 more minutes.
This dish is excellent served with a Greek tomato and cucumber salad with olives, sliced red onion, and crumbled Feta cheese. Bread and butter on the side is nice too!
If you just landed here and would like to know more about our time in Greece, please visit our blog post, Back in the Saddle.
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