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

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

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

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

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.

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.