Greek vegetable dish

Name: Greek vegetable dish
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 medium onion; 4 TABLESPOONS Olive oil; 250 g Basmati rice; 0,8-1 l Vegetable broth (instant); 7-10 Tbsp Salt; 1 collar Parsley; 1 Pot of fresh mint; 75 g green olives stuffed with paprika; 150 g Sheep's cheese; 4 (approx. 500 g) big tomatoes; 2 (approx. 400 g) yellow peppers; 1 (approx. 200 g) Courgette; 7-10 Tbsp Pepper; 2 Garlic cloves; 250 g Whole milk yoghurt; 7-10 Tbsp Mint and olives

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 medium onion
4 TABLESPOONS Olive oil
250 g Basmati rice
0,8-1 l Vegetable broth (instant)
7-10 Tbsp Salt
1 collar Parsley
1 Pot of fresh mint
75 g green olives stuffed with paprika
150 g Sheep's cheese
4 (approx. 500 g) big tomatoes
2 (approx. 400 g) yellow peppers
1 (approx. 200 g) Courgette
7-10 Tbsp Pepper
2 Garlic cloves
250 g Whole milk yoghurt
7-10 Tbsp Mint and olives

Directions

1
Peel and finely chop the onion. Heat 2 tablespoons of olive oil in a saucepan and sauté the onion in it. Add rice, steam briefly and deglaze with 500 ml stock. Add 1/2 teaspoon salt, bring to the boil, cover and allow to swell over a low heat for 15-20 minutes. Wash parsley and mint, dab dry and chop about 1/3. Chop the olives as well.
2
Crumble the feta cheese. Clean, wash and drain the tomatoes, peppers and zucchini. Cut a lid off the tomatoes. Hollow out the tomatoes, halve the peppers and remove the seeds. Cut the zucchini first lengthwise and the halves once crosswise. Remove the seeds with a teaspoon. Mix olives, herbs and feta cheese into the hot rice and season with salt and pepper. Fill the vegetables with the rice and, except for the tomatoes, place them in a large ovenproof dish. Pour on the rest of the stock and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 25 minutes. Add the tomatoes and bake for another 15 minutes. Peel garlic for the yoghurt sauce.
3
Remove the seeds with a teaspoon. Mix olives, herbs and feta cheese into the hot rice and season with salt and pepper. Fill the vegetables with the rice and, except for the tomatoes, place them in a large ovenproof dish. Pour on the rest of the stock and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 25 minutes. Add the tomatoes and bake for another 15 minutes. Peel garlic for the yoghurt sauce. Finely chop or puree the remaining parsley, mint and garlic. Mix with yoghurt and 1 tablespoon of olive oil and season with salt and pepper. Place in a bowl and sprinkle with the remaining olive oil. Arrange filled vegetables on a plate and serve garnished with mint and olives as desired. Serve with extra sauce
4
Finely chop or puree the remaining parsley, mint and garlic. Mix with yoghurt and 1 tablespoon of olive oil and season with salt and pepper. Place in a bowl and sprinkle with the remaining olive oil. Arrange filled vegetables on a plate and serve garnished with mint and olives as desired. Serve with extra sauce