Mixed Stuffed Vegetables with Olive Oil – A Wholesome and Delicious Dish

step by step

• Instructions

  Begin by preheating your oven to 375°F (190°C). Prepare the vegetables by cutting off the tops of the bell peppers, slicing the tomatoes into thick rounds, and slicing the zucchinis and eggplants in half lengthwise.

• Scoop out the seeds and membranes from the bell peppers, hollow out the tomatoes, and remove the flesh from the zucchinis and eggplants, leaving about a 1/4-inch border.

• In a large mixing bowl, combine the chopped onion, minced garlic, cooked rice, chopped fresh parsley, mint, and dill. Drizzle in the olive oil and lemon juice, and season with salt and pepper. Mix everything together until well combined.

• Stuff each vegetable with the rice and herb mixture, ensuring they are generously filled. Place the stuffed vegetables in a baking dish and drizzle any remaining olive oil and lemon juice over the top.

• Cover the baking dish with foil and bake in the preheated oven for about 40-45 minutes, or until the vegetables are tender and the stuffing is cooked through.

• Once cooked, remove the foil and let the stuffed vegetables cool slightly before serving. These Mixed Stuffed Vegetables with Olive Oil can be enjoyed as a main course or a delightful side dish, providing a flavorful and wholesome meal.

• This recipe is versatile and can be adjusted to your taste preferences by adding or substituting vegetables and herbs. The olive oil adds a rich and savory note to the dish while enhancing the natural flavors of the vegetables.

• Conclusion

  Enjoy the wholesome goodness of Mixed Stuffed Vegetables with Olive Oil, a delectable dish that celebrates the natural flavors of fresh vegetables and the richness of olive oil. This recipe is sure to impress your family and friends with its delicious taste and vibrant presentation.