YEMISTA ME RYZI - GREEK STUFFED VEGETABLES (VEGETARIAN)

Steps:

• Wash all vegetables well, and peel the potato. Take a large bowl & put on the side to collect the flesh from the veggies.
• Cut a cap off the top of tomatoes. Using a teaspoon, scoop out tomato pulp and put in a bowl. Set tomatoes and caps aside.
• Bell peppers: Cut a cap off the top of the peppers, scoop out seeds, and rinse well. Set peppers and caps aside.
• Potato: cut a thick slice off the potato lengthwise. Scoop out interior of potato and put in the bowl with the other vegetables, leaving a 1/8 inch shell. Set potato and top aside.
• Eggplants: cut off the top with stem. Using a spoon, scoop out eggplant pulp and add to bowl with other vegetables. Set eggplants and tops aside.
• Zucchini: trim tops of the 5 large zucchini, and using a spoon handle, scoop out zucchini pulp and add to bowl. Set zucchini and tops aside. Cut the small zucchini into 8 slices and set aside.
• Using a vegetable grater (or the large grate on a cheese grater), grate all the pulp that was scooped out from the vegetables, as well as the tops of the zucchini and eggplant, and place in a large bowl.
• Wash the rice, and add to the bowl. Add grated onion, parsley, salt, pepper, and all but 2 tablespoons of olive oil. Mix well. The stuffing mix will be soupy.
• Using a teaspoon, fill the vegetables to within 1/2 inch of the top. The rice will expand when cooked so take care not to overfill. Place caps on top, using the zucchini slices for the eggplant and zucchini.
• Place the vegetables in a 14 x 11 inch (or equivalent) baking or roasting pan. The tomatoes should be placed upright, and the other vegetables should be placed on their sides. They should fit snugly in the pan.
• There will be a little oil left in the bottom of the bowl. Add 3 tablespoons of water and pour the mixture into the pan with the vegetables. Drizzle the vegetables with the remaining olive oil (2 tablespoons).
• Place vegetables on the second-lowest position (below the middle) in a cold oven and heat to 480F (250C). When the liquid starts to boil (about 10-15 minutes), reduce heat to 355F (180C) and cook for one hour.
• Allow the vegetables to sit for 20 minutes before serving. Stuffed vegetables are served warm or at room temperature and are excellent the second day.