Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, greek stuffed vegetables/ gemista. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Greek Stuffed Vegetables/ Gemista is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Greek Stuffed Vegetables/ Gemista is something which I’ve loved my entire life.
Greek stuffed vegetables with rice and ground meat (Gemista) Vegetarian Gemista: Greek-Style Stuffed Roasted Vegetables. Greek stuffed vegetables - Gemista by Greek chef Akis Petretzikis.
To begin with this recipe, we have to prepare a few components. 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:
- Prepare 2 large tomatoes
- Get 1 Bell pepper
- Take 2 zucchini
- Make ready 2 eggplants
- Get 1 potato, cut in quaters
- Make ready 1 large onion
- Make ready 1 1/4 cup rice
- Take 2 tbsp tomato paste
- Get 1 cup water or tomato juice
- Prepare 1/4 tsp all spice
- Get chopped parsley
- Take chopped mint
- Make ready dill
- Get oregano
- Take salt and pepper
Gemista or yemista (which in Greek means 'filled with') is a traditional recipe for Greek stuffed tomatoes and/or other vegetables that are baked, until soft This traditional Greek recipe for Gemista falls under the category of Greek dishes called "Ladera", meaning Greek dishes prepared with olive oil. Served with a nice garden salad and feta cheese either crumbed and spread over the top of the vegetables or cut into cubes and served on the side. Gemista are vegetables usually tomatoes, bell peppers, zucchini and eggplant filled with rice (sometimes with ground meat) and baked in the oven. How to Make the Best Greek Stuffed Tomatoes- Gemista.
Instructions to make Greek Stuffed Vegetables/ Gemista:
- 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
- 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.
- 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.
The rice is cooked until it is very soft not al dente and so are the vegetables. Gemista stuffed vegetables is one of the most colourful and tastiest plates. You can make it all year round, but it is best during the summer, when it is the I have chosen to show you here the traditional Greek plate of "Gemista" stuffed vegetables, and this recipe is always made with rice; nothing else! Greek stuffed vegetables are not just vegetables stuffed with rice. This would not be interesting at all!
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