Gemista - Greek Stuffed Vegetables
User Reviews
4.8
28 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
1 hr
-
Servings
5
-
Calories
598 kcal
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Course
Main Course
-
Cuisine
Greek
Gemista - Greek Stuffed Vegetables
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These Greek stuffed vegetables are baked in the oven along with potatoes, and plenty of olive oil. It's a light, flavorful dish made only with fresh ingredients.
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Ingredients
For The Filling:
- 1 tomato very ripe
- 1 small green bell pepper minced
- 3 garlic grated or pressed, cloves
- 1 small onion minced
- 1 small zucchini grated
- 1 tablespoon spearmint minced, leaves
- 2 tablespoons parsley minced
- 1½ tablespoons basil minced
- 13-14 tablespoons rice parboiled
- 4 tablespoons olive oil
For The Stuffed Vegetables:
- 4 medium-sized tomato
- 4 medium-sized bell pepper
- 2 medium-large zucchini
- 1 medium-sized eggplant
- 3 medium-sized potato
- 120 ml olive oil
- salt fine sea salt
- black pepper ground
- aluminum foil
Instructions
Prepare The Vegetables:
- Rinse all the veggies. Trim off the stem of the peppers if it's too big and cut the ends of the zucchinis.
- Slice off the top of each vegetable (about 1-2cm thick) except the small zucchini, ripe tomato, and pepper that are used for the filling.
- Scoop the tomato insides with a pointy tablespoon, into a bowl and set aside.
- Prepare the peppers. Remove any seeds and white membranes from the peppers leaving their insides clean.
- Prepare the zucchinis. Using a melon baller or a sharp knife, remove most of the inside flesh of the zucchinis and discard it. Leave a 1-2cm thick wall lining.
- Place all veggies in a large pan leaving enough space around them to place the potatoes later on.
Make The Filling:
- Preheat oven to 220°C / 430°F.
- Grate the tomato insides and the ripe tomato for the filling into a large mixing bowl using a box grater.
- Add the remaining ingredients for the filling, season with salt and pepper, and mix well.
- Hollow the eggplant the same way you did the zucchini.
- Stuff each vegetable using a spoon. Stir the filling after stuffing each vegetable and try to distribute it evenly to all the vegetables. Put the tops back on.
- Peel the potatoes, rinse, cut them into thick wedges, then cut each wedge in half.
- Add the potatoes all around the veggies to hold them in place.
- Drizzle with olive oil on top of the veggies. Season them with salt and pepper. Add also a splash of water to the pan.
- Bake for about 1 hour. After the first 20-25 minutes of baking, carefully cover with aluminum foil, to prevent veggies from burning on top. You can taste the rice to see if it's done. If there's still too much water in the pan, uncover it and give a final roast for about 10 minutes.
Nutrition Information
Show Details
Serving
1serving
Calories
598kcal
(30%)
Carbohydrates
68g
(23%)
Protein
9g
(18%)
Fat
34g
(52%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
24g
(120%)
Sodium
25mg
(1%)
Potassium
1309mg
(28%)
Fiber
10g
(40%)
Sugar
13g
(26%)
Vitamin A
4341IU
(87%)
Vitamin C
181mg
(201%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 598kcal | 30% |
| Carbohydrates | 68g | 23% |
| Protein | 9g | 18% |
| Fat | 34g | 52% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 24g | 120% |
| Sodium | 25mg | 1% |
| Potassium | 1309mg | 28% |
| Fiber | 10g | 40% |
| Sugar | 13g | 26% |
| Vitamin A | 4341IU | 87% |
| Vitamin C | 181mg | 201% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
28 reviews
Excellent
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