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<\/a><\/p>\nGemista Greek stuffed vegetables<\/u><\/b><\/p>\n\n- For vegetables<\/u><\/b><\/li>\n
- 3 onions medium sized purple or white colored<\/li>\n
- 3 firm tomatoes, beefsteak or largish heirlooms<\/li>\n
- 2 peppers, medium sized you can use any color bell peppers you like)
\n3’globe zucchinis<\/li>\n - For filling<\/u><\/b><\/li>\n
- 3 tablespoons olive oil, for saut\u00e9ing vegetables and later for the stuffing to prevent it from drying.<\/li>\n
- 1\/4 cup kalmata olive pitted and halved<\/li>\n
- 2 tablespoons capers<\/li>\n
- 1\/2 cup cooked chickpeas or crumbled firm tofu<\/li>\n
- 1\/4 cup roasted almonds roughly chopped<\/li>\n
- 1 carrot, diced<\/li>\n<\/ul>\n
\n- 4 cloves of garlic, thinly sliced or minced<\/li>\n
- 2 dried figs chopped or a few raisins<\/li>\n
- 300 grams brown rice or quinoa or (combination of different grains) washed rinsed and soaked for 30 minutes<\/li>\n
- 1 tablespoon tomato paste<\/li>\n
- 300 ml water or vegetable broth<\/li>\n
- 1 bunch parsley, finely chopped<\/li>\n
- 1\/3 bunch dill, finely chopped<\/li>\n
- 1 sprig of Greek or wild oregano or 1 teaspoon dried<\/li>\n
- 1 small bunch fresh mint, finely chopped<\/li>\n
- extra virgin olive oil to drizzle<\/li>\n
- Sea salt<\/li>\n
- chili flakes ( optional) to taste I used about a teaspoon<\/li>\n
- generous amount of freshly ground pepper
\nMethod
\nPreheat oven to 350*F<\/li>\n<\/ul>\nCarefully slice the top and the bottom off the onions tomatoes, peppers, zucchinis to create a stable base. Scoop out most of the inner layers or pulp leaving about 1\/4 of the vegetable thickness intact, ( see photo) creating a sturdy shell.
\nPlace them in the baking dish.
\nFinely chop all of the inner layers of the vegetable you scooped out. Put them in a bowl and set aside.
\nPut the tomato flesh in a bowl and set aside.
\n For the filling<\/u><\/b><\/p>\n
Place a pan over high heat and add 2’tablespoons olive oil.
\nAdd your chopped onion, carrot and zucchini and saut\u00e9.
\nThinly slice the garlic and add it to the pan. Saut\u00e9.
\nAdd the vegetable inners and saut\u00e9 until the vegetables caramelize nicely.
\nAdd a generous amount of salt and freshly ground pepper, since you will be adding the quinoa or grain of your choice, also it needs a good amount of seasoning.
\nAdd the rice or quinoa and saut\u00e9 for 3-4 minutes, until it turns light golden.
\nAdd the tomato paste and saut\u00e9.
\nAdd the 400 ml of water or veggie broth and the reserved tomato flesh. Bring it to a boil and Let it simmer for 15 minutes till,the rice is about 85% cooked.
\nFinely chop the parsley, dill, oregano and mint leaves and add them to the rice pan. Add caper, almonds, chickpeas or feta, figs or raisins. Mix well with the rice.
\nBrush vegetables with a generous amount of olive oil, both inside and out and season with salt and pepper.
\n To assemble<\/u><\/b><\/p>\n
Use a small spoon to help you add the filling to the vegetables. Fill them \u00be of the way because the rice will expand as it finishes cooking.
\nAdd some broth to the pan and drizzle with olive oil.
\nCover with aluminum foil and bake for 30-40\u00a0minutes depending on the thickness of the veggies.
\nRemove foil and bake for another 10 minutes, until most of the liquid has evaporated and the stuffed vegetables are cooked and golden.
\nTo serve, drizzle with some extra virgin olive oil, add a few mint leaves and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
I first had this dish a decade ago one my first trip to Greece specifically in the town of Olympia. The birthplace of the Olympic Games. It was just a day trip on our way back to Athens. We stopped by a small tavern after the morning of sightseeing the ancient ruins. The tavern had…<\/p>\n
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