Vegetarian Gemista: Greek-Style Stuffed Roasted Vegetables
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Serves 3-4:
2 baking potatoes, cut into wedges
2 large tomatoes
2 bell peppers
For the Filling:
• ¼ cup of rice
• ½ onion, finely chopped
• 2 small zucchinis, diced
• Tomato flesh, chopped
• 2 garlic cloves, grated
• 6 ounces water or vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons finely chopped fresh mint
• 6 ounces feta cheese, crumbled
Optional: Kalamata olive slices, sliced mushrooms, chickpeas, chopped spinach
For the Sauce:
• 16 ounces tomatoes, pureed
• ½ onion, finely chopped
• 1 garlic clove, grated
• Salt and pepper, to taste
• Pinch crushed red pepper flakes
• 1/2 teaspoon dried oregano
• ½-1 teaspoon granulated sugar
Preheat oven to 400 °F, 200 °C.
Prepare the vegetables: Begin by peeling the potatoes and cutting into wedges. Soak them in cold water until ready to use to keep them from turning brown. Slice the tops off of the tomatoes and set aside. Using a spoon, carefully remove the flesh of the tomatoes, chop it u and place it in a small bowl. Slice the tops off of the peppers and set aside. Discard the seeds.
Prepare the filling: Cook the chopped onions and olive oil over medium heat until soft and golden. About 10 minutes. Add the grated garlic and heat through a few seconds taking care not to burn it. Add the rice to the pan and cook over medium heat about 8 minutes or until translucent. Add the tomatoes, zucchini, salt, pepper, and water. Cook over medium-high heat or until the liquids are absorbed. About 8-10 minutes. Add the parsley, mint, and oregano along with the crumbled feta cheese. Mix until incorporated. Taste and adjust seasoning if needed. Set aside.
Prepare the sauce: Cook the onions and oil over medium heat until soft and golden. About 10 minutes. Add the garlic and heat through a few seconds. Add the tomatoes, salt, pepper, crushed red pepper flakes, sugar, and oregano. Simmer over medium heat until thickened. About 10 minutes. Taste and adjust seasoning if needed.
Assemble the meal:
• Pour the sauce into a baking dish large enough to hold all of the vegetables.
• Drain the water from the potatoes. Season the potatoes with salt, pepper, and oregano.
• You may season the insides of the vegetables with some salt if desired.
• Fill the vegetables to the top with the filling. Cover with the vegetable tops and brush lightly with some olive oil. Place the stuffed vegetables in the baking dish over the sauce and season lightly with some salt.
• Fill in the gaps with the seasoned potatoes.
• Cover the tray with parchment paper and foil.
• Bake them covered for 45 minutes.
• Remove the foil and parchment and bake 35-40 more minutes or until the potatoes are fork tender.
Serve with toasted bread and enjoy!
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27 Comments
Beautiful!
This is a great vegetarian recipe. Although I'm a feta fan, some family members are sadly not, so I substituted with Parmesan cheese. I also omitted the mint (not a fan of mint …or dill for that matter, another frequently used herb in Greek recipes-even though I'm Greek!). Thanks again for your recipes!
0:16 I roasted eggplant and zucchini and added to filling. Delicious
i am confused, when did you start cooking the rice, i think you skipped a step and i can't follow
If you have stuffing left over and have filled your veggies make a casing from part of an onion.
Looks perfect- I love all ingredients and will make it very soon ❤
Thank you so much that’s beautiful 😊
What kind of rice did you use? 😊
What brand rice do you use?
Solid instructional video. Nice job
I needed short grain rice. Should have cut zucchini into smaller cubes.
I am vegetarian and your recipes are too delicious, great work, well done 👏🏽
This is very easy I'm definitely gonna try making it and the rice filling itself Can be a meal ❤
Σε παρακαλώ πολύ από που μπορώ να αγοράσω αυτό το ταψί που έχεις σε αυτό το βίντεο? Και όλες οι συνταγές σου είναι υπέροχες
Romano or pickourino cube inside instead of feta mmmmmmmmm
i make this tomorrow to my greek officers..i work for a ship as cook…thank you for this recipe😇
thanks very much waching from philippines… God bless DD 😘
How many kitchens does she have? Lol
Three thumbs up!!!
Gonna make this for my girlfriend this weekend, looks delicious!
Bravo Dimitra !!! Number one! 1
I like her house. She looks soooo clean
You are making me hungry! Looks so good I will try this. I stuff zuccinie & grape leves
Making it now
My favourite greek food. The vegetarian version is better than the mince.
Thank you. Can almost smell it cooking
Looks really good. The convenient thing about stuffing bells, is they typically taste good no matter what ingredients you use, and I usually use whatever is in hand, rarely, do I make a specific shopping trip for items for it, especially during Pandemic . Most main ingreds I usually have in stock. I use leftover cooked rice and meat, whatever veg in hand. I usually have a mexi-cheese blend on have. I always cooked with onions, garlic, and love veg.
I love Feta, and your Greek recipe looks great. I think I’ll use portions of your Recipe next time. Thanks for sharing.