Vegetarian Gemista: Greek-Style Stuffed Roasted Vegetables
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- čas přidán 24. 02. 2019
- Get this recipe and many more on my website: www.dimitrasdishes.com/recipe...
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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Can't wait to try this. My mother in law made this too only with dill and she added string beans and sliced zucchini to the pan. Yum
0:16 I roasted eggplant and zucchini and added to filling. Delicious
OMG these are so so easy to make and absolutely DELICIOUS!! Your recipes are so easy and tasty with no fancy ingredients, the way it should be
TY for all you do Dimitroula mou! I'll definitely make this soon. I love gemista.
These were soooooo good! An amazing vegetarian option of a dish I normally make with mince. Thanks
Beautiful recipe...please keep more veg recipes coming...Thank You
You are making me hungry! Looks so good I will try this. I stuff zuccinie & grape leves
As always you do an excellent job with your instructions. Thank you.
Thank you:)
This is very easy I'm definitely gonna try making it and the rice filling itself Can be a meal ❤
Looks perfect- I love all ingredients and will make it very soon ❤
made this tonight and it was absolutely delicious!!! will definitely make this again x
Great!! It tastes even better the next day. I like it at room temp :)
Beautiful!
I would totally buy that cookbook.
Hi Dimitra...love watching you cook. Thanks for all the great recipes... efharisto poli.
Bravo Dimitra !!! Number one! 1
beautiful recipe. Thanx for any vegetarian effort. This will be served from my kitchen very soon. You are the best.
You're welcome. Lots more vegetarian recipes will be here soon :)
@@DimitrasDishes ❤️
Love your recipes ❤️❤️❤️
I am vegetarian and your recipes are too delicious, great work, well done 👏🏽
Thanks so much 😊
Solid instructional video. Nice job
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.
You have made me feel hungry 😝 I will have this for my tea tomorrow 🤗
I'll never tried it with feta inside, good idea! My favourite dish when I visit the most beautiful country on Earth 😊❤️🇬🇷 ☀ ...
PS: I've made gemista many times and now and then I put some walnuts, sultanas and cinnamon in the filling 😊
I have made variations of this dish before, but yours looks extra special. Quite
inspiring, sure to experiment with this a lot more.
Hope you enjoy it!
Thank you. Can almost smell it cooking
Cant wait to try this, omg it looks so yummy!!!
Me too! Yum!!
This is amazing I’ve just made this 💕💕💕
Yay, thank you!
Feta cheese is the completion of this excellent vegetarian dinner. A delicacy!!
I agree :)
Ohhhhhhh very nice and yummy mouth watering
Thank you so much that’s beautiful 😊
You’re welcome 😊
My favourite recipe
If you have stuffing left over and have filled your veggies make a casing from part of an onion.
That looks so good! The addition of feta is so good...I love feta cheese. If I make this, I'll end up eating the filling before I stuff the peppers lol. I make this with the addition of dill and eggplant. I always served it with feta on the side. From now on, I'm going to make it with feta. I got hungry just looking at it, so I gotta go make myself something to eat!🤣🤣🤣
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!
Mmmm sooo yammy my favourite dish as I am Greek too thank you ❤👍🇬🇷
This looks delicious! And could easily be made vegan without the cheese.
Wow thanks for sharing.. nice!
Thanks so much for being here!
thanks very much waching from philippines... God bless DD 😘
i make this tomorrow to my greek officers..i work for a ship as cook...thank you for this recipe😇
Thanks dimitra efkharisto poli
I can watch your videos all day ♥️♥️
Your channel is my favorite for Greek/Mediterranean recipes
Thanks so much for your support :)
keep this vegan and trying it this weekend! thank you!
This actually is vegan and so delicious! There are lots of Greek vegan dishes
Making it now
Gonna make this for my girlfriend this weekend, looks delicious!
Three thumbs up!!!
lovely Dmitra as usual :) ! btw..one question... looks like you can't make small batches of this dish... so when you want to eat it up for both lunch and dinner.. is that ok to reheat this ?
Yes, it reheats well. This is actually one of those dishes that taste even better the next day, at room temperature!! I love this :)
Dimitra' I was always considered a ladies man when I was younger I am now a 50 year old man retired from the marine corps
I was always attracted to greek Italian women I never knew I had any greek heritage I paid for my parents to have a DNA test. it showed me that I have 29% greek dna and I was it made perfect sense you soul knows where it came from and cries out for its family and customs thank you beautiful and I felt I Knew you in a different life but don't take this wrong I respect you and your family. just know I'm there for you and I've always been there !!
Scallions would be great.
Hi Dimitra,
really nice dish.
I used lots of parsley and some basil instead of mint. For the sauce and the potatoes I add some dried dill as at this time I do not have a good fresh one from my garden.
I also added and some spring onions for the sauce mixed with a regular onion.
Thanks for the recipe Dimitra!
That sounds wonderful! Thanks for sharing your version!
@@DimitrasDishes And it tastes amazing as well. Everybody liked it.
Σε παρακαλώ πολύ από που μπορώ να αγοράσω αυτό το ταψί που έχεις σε αυτό το βίντεο? Και όλες οι συνταγές σου είναι υπέροχες
These are gorgeous. If I were to add meat, what would you suggest? Beef? Lamb?
Either of the two. Lean beef would be my preference just because you can skip the extra step of browning fatty ground meat (like lamb) to drain the excess fat...
My favourite greek food. The vegetarian version is better than the mince.
Hey Dimitra have you tried using raisins and pine nuts in filled veggies,cinammon too ?
I love the addition of pine nuts and raisins in these fillings My mom's Thanksgiving stuffing is my favorite and she makes the meat version of this filling with pine nuts and raisins. I did a video a while back "stuffed cornish hens: and used her filling. Delicious! As for the cinnamon, I love it, but the picky eaters in my home are not huge fans... therefore, I don't use it as often as I'd like.. Best regards!
Waw
On Crete I've tried stuffed zucchini flowers (is this the name??) It was soooo good! ❤️
Yes! Stuffed squash blossoms are my favorite seasonal treat!
Did u use any oregano though?
What brand rice do you use?
I like her house. She looks soooo clean
What kind of rice did you use? 😊
I usually use Basmati rice. But feel free to use whatever you like and have on hand :)
Romano or pickourino cube inside instead of feta mmmmmmmmm
How many kitchens does she have? Lol
i am confused, when did you start cooking the rice, i think you skipped a step and i can't follow
Greek Vegetarian!! lmao you could have used lamb
I needed short grain rice. Should have cut zucchini into smaller cubes.
I never add sugar to my tomato sauce.... dont see any point of it... the acidity of the tomatoes will cut down the richness from meats, dairy products and sweet sautéed onions... and if the recipe has some lemon juice... i use the acidity from the tomatoes as an alternative... sugar is really a toxic thing and we already find it anywhere... at least my tomato sauce is sugar free..
That's great! Sugar is not a must, it's optional.
Well... i made your tomato sauce without it and its such a great recipe 🙏❤️