Stuffed vegetables

  • LIKE

INGREDIENTS

  • 800 gr rice for the filling
  • 300 gr vine leaves
  • 5 ripe tomatoes
  • 5 peppers
  • 5 courgettes
  • 3 round aubergines
  • 10 courgette flowers
  • 3 round potatoes
  • 3 onions
  • A few mint leaves
  • 1 bunch parsley
  • 1 bunch dill
  • 2 cups oil
  • Salt, pepper

PREPARATION

Blanch the vine leaves, and wash and finely chop the herbs. Carefully scoop out the centres of the tomatoes, potatoes, aubergines and courgettes, leaving only the shell. Put the contents of the tomatoes into a bowl, to use in the filling. Add to this the finely chopped herbs, the grated onion, the rice, ½ cup of oil, a little of the water from the vine leaves and salt. Place the shells of the vegetables in a dish and fill them with the mixture, taking

care that they are not filled to the top (otherwise the rice will expand and then overflow). Carefully roll up the same mixture in the vine leaves, so that it cannot escape from the edges, and also use it to stuff the courgette flowers. If there is any mixture left over add it around the vegetables, pour in the remainder of the oil and water, and bake in the oven.

Source: Prefectural Committee for Touristic Promotion of Rethymnon