Vegan Yemistes (Rice-Stuffed Vegetables)

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Preheat your oven to 180°C (350°F). Lightly grease a large baking dish.

   Ongeveer 5 min

2. 2

   Prepare the vegetables: cut the tops off the tomatoes and scoop out the pulp, reserving it. Halve the bell peppers and remove seeds. Halve the zucchini lengthwise and scoop out the pulp, reserving it. Finely chop the reserved tomato and zucchini pulp.

   Ongeveer 10 min

   Tip van de kok: Save the tomato tops to use as 'lids' for the stuffed tomatoes later.

3. 3

   Heat a quarter cup of the olive oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

   Ongeveer 5 min

4. 4

   Add the minced garlic and cook for another minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

5. 5

   Stir in the chopped tomato and zucchini pulp, tomato paste, rinsed rice, parsley, mint, dill, salt, pepper, and sugar. Cook for 5-7 minutes, stirring occasionally, until some of the liquid has evaporated.

   Ongeveer 7 min

6. 6

   Remove the pan from heat and stir in the vegetable broth.

   Ongeveer 1 min

7. 7

   Arrange the hollowed-out tomatoes, bell peppers, and zucchini in the prepared baking dish. Carefully spoon the rice mixture into each vegetable cavity, filling them generously but not over-packing.

   Ongeveer 8 min

   Tip van de kok: If you have extra filling, you can bake it alongside the vegetables.

8. 8

   Place the tomato tops back onto the stuffed tomatoes. Arrange the potato wedges around the stuffed vegetables in the baking dish.

   Ongeveer 2 min

9. 9

   Drizzle the remaining olive oil over the stuffed vegetables and potatoes. Pour about half a cup of water into the bottom of the baking dish.

   Ongeveer 1 min

   Tip van de kok: This helps create steam and keeps the vegetables from drying out.

10. 10

    Cover the baking dish loosely with foil and bake for 60 minutes.

    Ongeveer 1 uur

11. 11

    Remove the foil and bake for another 30 minutes, or until the vegetables are tender and the rice is fully cooked and fluffy.

    Ongeveer 30 min

    Tip van de kok: The potatoes should also be golden and tender.

12. 12

    Remove from the oven and let rest for 10 minutes before serving.

    Ongeveer 10 min

    Tip van de kok: This allows the flavors to meld and the rice to settle.