Greek Stuffed Vegetables with Rice (Yemista me Ryzi)
This is an amazing recipe for making something new and different with all of that fresh produce coming out of the garden. You are getting such a wide variety of fresh vegetables, all kinds of good-for-your-body vitamins and minerals, and it’s something different from the standard sautéing that I tend to do as a default.
Ingredients
Method
- Chop the onion and parsley. Grate the zucchini, carrots, and eggplant.
- Wash the whole vegetables carefully and dry. With a paring knife, cut the caps off the tomatoes, peppers, and eggplant, and both ends off the zucchini, and set aside.
- With a spoon, scoop out the pulp and seeds from the eggplant, zucchini, and peppers, and discard. Scoop out the tomato pulp, chop well, and set aside. When scooping out the vegetables, leave a thin shell, about 1/4 inch. Lightly salt the interior of all the vegetables.
- In a sauté pan, heat 1/2 cup of olive oil and sauté the onion for about 2-3 minutes. Add the grated zucchini, eggplant, and carrots, and cook over low heat for 10 minutes.
- Add the tomato pulp and continue to cook for 5 more minutes. Remove from the heat, put in a bowl, and set aside to cool for 15 minutes.
- Add the rice, parsley, salt, and pepper, and mix well with a spoon until blended.
- With a spoon, fill the vegetables loosely with the rice mixture and place in a roasting pan, packed closely but not squashed, with the reserved caps of the vegetables covering the tops and ends. Place the tomatoes (and small bell peppers if used) upright; lay the others on their sides.
- Pour 1/2 cup olive oil and 1/2 cup water over the top, sprinkle the tops of the upright vegetables with toasted breadcrumbs, and bake at 450°F (230°C) for 1 hour. Halfway through, turn the vegetables that are placed on their sides.
Nutrition
Notes
In Greek: γεμιστά με ρύζι, pronounced yeh-mee-STAH meh REE-zee.
If the vegetables start to get too brown before cooking time is up, cover with foil.
Thanks for hosting me on your blog, Hallee!