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Collection: Main Dishes - Vegetarian
Recipe By: Breenie54
Gemista
Ingredients
- 8 capsicums
- 6 zucchinis
- 7 cloves garlic
- 1T oregano
- 4T fresh parsley
- 2T dried mint
- 1T tomato paste
- Chilli flakes (optional)
- 100g feta cheese
- 1 onion
- Tin tomatoes
- 1 Cup Arborio rice
- 1kg potatoes + 1 small (egg size) potato
- 2 x 3/4 cups olive oil, 1t
- 5 whole allspice
- 1T lemon juice
- Salt/pepper
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Directions
- 1. Preheat oven to 200°C
- 2. Cut the tops off the capsicums, remove seeds and membrane, save the tops.
- 3. Drain the tomatoes saving the juice.
- 4. In a food processor add the onion, 5 cloves of garlic, 1t olive oil & salt. Just chop the onions, don’t make a paste.
- 5. Peel and grate 3 zucchini and place in a large bowl with onion mix, grated small potato, chopped whole tomatoes 3/4c olive oil, tomato paste, crumbled feta, chilli flakes, 1T salt, parsley, mint, rice and lemon juice. Let it sit.
- 6. Peel and cut potatoes. Place in a large bowl. Peel and slice 3 zucchinis. Add to potatoes. Add 3/4c olive oil, oregano, 2 cloves garlic cut in small, pieces. Mix with hands and then add tomato juice.
- 7. Fill capsicums and close with their tops. Add potatoes and zucchinis to keep the capsicums upright. Add the allspice and 1/2 c water to the corner of the pan.
- 8. Bake for 15-20min then reduce heat to170-180° and bake for 1 1/2h. If getting dry, add more water.
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