Name: Stuffed Vegetables
Yield: Serves 6–8
Ingredients: 4 tablespoons olive oil, plus 125 ml (½ cup) extra; 1 teaspoon dried mint, crumbled; 1 heaped teaspoon sweet paprika; 2 teaspoons salt; 15 g (½ cup) chopped parsley; 250 g (1⅓ cups) uncooked short-grain rice; 1 teaspoon ground pepper; 4 zucchini (courgettes); 4 peppers (capsicums); 6–8 ripe tomatoes; juice of half a lemon; 3 tablespoons butter, melted; 4 potatoes, cut in half lengthways and then into halves or thirds; 2 large red onions, finely grated; 900 g (2 lb) minced (ground) beef and pork

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

This is a wonderful colourful tray of mixed vegetables, which you can vary according to what’s easily available and in season (you could use only tomatoes or try mixed colours of peppers). These can be made in advance and served at room temperature or warmed up before serving if you prefer. I’ve used a combination of tomatoes, peppers and zucchini, which can be halved or divided, so that everyone gets a taste of each.