Preparation
First, wash the vegetables and place them on a baking tray to see how many you will need. Cut off the tops and carefully scoop out the flesh with a small spoon or a special tool. For the tomatoes, sprinkle a little sugar inside.
Grate or finely chop the vegetable filling into a bowl. Add the grated onions. I recommend using the seeds from the peppers as well—they add excellent flavor.
Add the rice, finely chopped mint and parsley, the spices, and finally 100ml olive oil along with the lemon juice. Mix everything very well and start filling the vegetables up to ¾ full.
Lightly salt the outside of the vegetables in the baking tray, then pour the remaining olive oil and half a cup of water.
To create a crust on the stuffed vegetables, sprinkle some breadcrumbs or grated cheese on top.
Cover with parchment paper and aluminum foil and bake at 180°C (350°F) for one hour. Ten minutes before the end, remove the cover so the vegetables brown nicely.
Enjoy!
Recipe by: Nektaria Kokkinaki
Photo by: Michalis Christodoulakis
Ingredients
6 large tomatoes
3 zucchinis
3 dry onions
2 potatoes
2 peppers (green, red)
½ bunch fresh mint
½ bunch fresh parsley
300g Carolina rice
200ml Gold Elasion olive oil
1 teaspoon cumin
½ teaspoon pepper
1 teaspoon salt
Juice of 2 lemons
