Stuffed vegetables and leaf rolls
This classic assortment of stuffed peppers, tomatoes and zucchini is filled with an olive-oil rice mixture and cooked together in one pot. Its variety of vegetables brings color and flavor to a gathering.
Mix the rice, finely chopped onion, tomato paste, currants, pine nuts, mint, salt and sugar in a bowl to make the filling.
Remove the pepper seeds, hollow out the tomatoes and set aside their tops. Hollow out the zucchini with a corer.
Fill the peppers, tomatoes and zucchini two-thirds full with the prepared mixture. Put the tops back on the tomatoes.
Arrange the stuffed vegetables side by side in a wide saucepan. Pour over the olive oil and water, cover and cook over low heat for 40–45 minutes.
Important: Different vegetables may need different cooking times when cooked together. Tomatoes and zucchini soften faster than peppers, so bear this in mind when arranging them in the pot. Warning: Add cooking water to no more than halfway up the vegetables. Too much water will make the filling watery.
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