Yemista Lahanika

STUFFED VEGETABLES Serves 4-6

4 potatoes

2 long green peppers

7 tomatoes

2 zucchini, one whole and one grated

2 red onions, one whole and one finely diced

1/4 cup olive oil, plus extra for drizzling

2 garlic cloves, finely diced

1 cup short-grain rice (arborio rice works well)

1 tbsp tomato paste

1 carrot, peeled and grated

100g finely chopped mushrooms

1/4 cup finely chopped parsley

1/4 cup finely chopped mint

2 tbsp finely chopped dill

Feta and bread, to serve

Preheat the oven to 180°C (160°C fan forced). Peel and cut the potatoes into wedges and set aside in a bowl of water so they don’t discolour.

Cut the tops off the peppers, remove and discard any seeds and place the peppers in a baking dish.

Cut the tops off the tomatoes and the whole zucchini with a sharp knife. Using a teaspoon, carefully scoop out the tomato and zucchini flesh into a bowl. Mash the tomato flesh slightly to create a sauce and finely dice the zucchini flesh, then set aside.

Add the whole tomatoes and zucchini to the large baking dish along with the whole onion. Drain the potato wedges and tuck them into the remaining spaces in the dish.

Pour the olive oil into a pan over a high heat. Sauté the diced onion in the olive oil until soft. Add the garlic and continue sautéing for 2 minutes.

Add the rice and stir well to coat each grain with the olive oil mixture (this seals the rice and prevents it from becoming slushy). Add the tomato and zucchini flesh, along with the tomato paste, grated zucchini and carrot, mushrooms and 500ml water. Season with salt and pepper and allow to simmer for 5–6 minutes (the rest of the cooking will happen in the oven). At the last minute, add the herbs and stir well.

Using a tablespoon, fill the peppers, tomatoes and zucchini in the baking dish with the rice mixture. Only fill each one three-quarters of the way as the rice will expand more while it is in the oven.

You will have some leftover filling: mix through an extra half cup of water and pour over the potatoes in the baking dish.

Drizzle a generous amount of olive oil over the vegetables and a little more salt.

Cover the dish with aluminium foil and place in the oven for about 50 minutes, then remove the foil and continue cooking uncovered for a further 15-20 minutes until the vegetables are golden and cooked.

Keep an eye on it while cooking; if it looks like it is getting too dry, you can add a little more water. Serve warm with feta and some fresh bread.