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.