Greek Stuffed Vegetables/ Gemista
Greek Stuffed Vegetables/ Gemista

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, greek stuffed vegetables/ gemista. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Greek Stuffed Vegetables/ Gemista is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Greek Stuffed Vegetables/ Gemista is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have greek stuffed vegetables/ gemista using 15 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Greek Stuffed Vegetables/ Gemista:
  1. Get large tomatoes
  2. Make ready Bell pepper
  3. Take zucchini
  4. Make ready eggplants
  5. Take potato, cut in quaters
  6. Make ready large onion
  7. Make ready rice
  8. Make ready tomato paste
  9. Get water or tomato juice
  10. Take all spice
  11. Make ready chopped parsley
  12. Prepare chopped mint
  13. Make ready dill
  14. Get oregano
  15. Prepare salt and pepper
Steps to make Greek Stuffed Vegetables/ Gemista:
  1. Slice off and save the tops of the vegetables. Spoon out the insides and save the pulp from all vegetables. Try not to pierce the skin. Sprinkle the insides with salt and arrange the vegetables with potato in dish
  2. Finely chop the scooped out insides. Grate onion and add to pan to cook in oil till softened, 4 minutes. Add the flesh of the vegetables cook stirring frequently for 10 minutes.
  3. Lower heat, stir in rice, herbs, tomato paste, all spice and season with salt and pepper. Dont cook for longer than a few minutes. Remove from heat and preheat oven to 350°F. Fill vegetables with mixture, about 1/2 - 3/4 full and cap with top of respective veggie. Sprinkle with olive oil. Add water to the pan, about half a cup to a cup, and cover with tinfoil. Bake for 2 hours (or until lightly browned). Continue to add water to prevent sticking.

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