Each component plays a crucial role in creating the perfect balance of flavors and textures.
Ingredients:
6 large ripe tomatoes
3 bell peppers (any color)
2 medium zucchini
¾ cup ARGILOS IV MILD Extra Virgin Olive Oil
1 large onion, finely chopped
2 garlic cloves, minced
1 cup medium-grain rice (like Arborio or Carolina)
¼ cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
1 teaspoon dried oregano
Salt and pepper, to taste
1 large potato, peeled and cut into wedges
1 cup tomato puree or crushed tomatoes
½ cup water
1. Prepare the Vegetables: Preheat your oven to 375°F (190°C). Slice the tops off the tomatoes, peppers, and zucchini, keeping the tops as lids. Scoop out the tomato flesh into a bowl (reserve it), remove the seeds from the peppers, and hollow out the zucchini, leaving sturdy shells. Arrange the hollowed vegetables in a large baking dish.
2. Make the Filling: Heat ¼ cup of Argilos EVOO in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute. Add the rice, stirring to coat it in the oil, then mix in the reserved tomato flesh (chopped if needed), parsley, mint, oregano, salt, and pepper. Cook for 5 minutes until the rice absorbs some flavor. Remove from heat.
3. Stuff the Vegetables: Spoon the rice mixture into the hollowed vegetables, filling them about three-quarters full (the rice will expand). Replace the vegetable lids. Tuck the potato wedges between the stuffed vegetables in the dish for extra flavor.
4. Add the Sauce: In a small bowl, mix the tomato puree, water, and ¼ cup of Argilos EVOO. Season with salt and pepper. Pour this mixture over and around the vegetables in the baking dish.
5. Bake: Drizzle the remaining ¼ cup of Argilos EVOO over the tops of the vegetables. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for another 30 minutes, or until the vegetables are tender and the rice is fully cooked.
6. Serve: Let the Gemista cool slightly before serving. Enjoy warm, drizzled with a little extra Argilos EVOO for a finishing touch, alongside feta or a simple Greek salad.
In this Recipe
For the Gemista recipe, we recommend Argilos EVOO IV (Mild) for its ripe aromas of fruits and herbs and its elegant and light flavor.
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