Stuffed Summer Vegetables with Rice, Farro, and Pine Nuts

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  • Serves


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By Aglaia Kremezi

Published 2014

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Eggplants, peppers, onions, and tomatoes—with herbs, grains, pine nuts, and raisins, plus the bits and pieces removed to make room for the stuffing—cook slowly in the oven for an hour or more. Once cooled completely, their flavors meld together and make the perfect summer lunch.

Start by choosing a pan that will hold, somewhat snugly, the vegetables you plan to stuff. Don’t worry if you have leftover stuffing; transfer to a saucepan, add some water, and simmer, stirring every now an