Stuffed Vegetables and Dolmadakia

Name: Stuffed Vegetables and Dolmadakia
Cuisine: American
Ingredients: 8 ripe tomatoes; 4 green bell peppers; 2 eggplants; 4 zucchinis; 2 carrots; 3 large potatoes; 2 large onions; 2 cloves garlic; 1/2 bunch parsley; 1/2 bunch dill; 2 tablespoons dried mint; leaves Grape; 1 cup olive oil; Salt and pepper; 1 tablespoon sugar; 5 cups Carolina rice

Ουρανία Ροδος @ourania1971

On the islands, we call them 'lathera' because we usually make them with ground meat!

Ουρανία Ροδος @ourania1971

On the islands, we call them 'lathera' because we usually make them with ground meat!

Saved

Ingredients

8ripe tomatoes
4green bell peppers
2eggplants
4zucchinis
2carrots
3large potatoes
2large onions
2 clovesgarlic
1/2 bunchparsley
1/2 bunchdill
2 tablespoonsdried mint
leavesGrape
1 cupolive oil
Salt and pepper
1 tablespoonsugar
5 cupsCarolina rice

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Steps

1

Hollow out the tomatoes, eggplants, bell peppers, and zucchinis. Keep their tops.
2

Finely chop the insides of the vegetables except for the bell peppers. Also finely chop the carrots, one potato, onions, garlic, parsley, and dill.
3

Mix all the chopped vegetables, add salt, pepper, sugar, and mint. Wash the rice and add it along with the olive oil.
4

Stuff the vegetables, place them in the dish you want to bake them in, and cover them with their tops.
5

With the remaining filling, wrap dolmadakia with the grape leaves. Place them in the gaps. Also, place the 2 potatoes, cut into your preferred shape, in the gaps.
6

Add water to halfway up the dish, sprinkle a little salt or a vegetable bouillon cube. Drizzle with plenty of olive oil and bake in the oven at 400°F (200°C) for about 2 hours.