Greek vegetable platter
- 1 medium-sized onion
- 4 EL Olive oil
- 250 g Basmati rice
- 0.8-1 l Vegetable stock (Instant)
-
- 1 Bunch Parsley
- 1 Pot of fresh mint
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75 g green pepper-filled Olives - 150 g Sheep's cheese
- 4 (approx. 500 g) large tomatoes
- 2 (approx. 400 g) yellow peppers
- 1 (approx. 200 g) Zucchini
- pepper
- 2 Garlic cloves
- 250 g Whole milk yogurt
- Mint and olives
75 minutes
light
- 1.
- Onion peel and finely dice. Heat 2 tablespoons of olive oil in a saucepan and sauté the onion. Add rice, sauté briefly and deglaze with 500 ml stock. Add 1/2 teaspoon of salt, bring to the boil and cover and leave to soak over low heat for 15-20 minutes. Wash the parsley and mint, pat dry and chop approx. 1/3. Chop the olives too. Crumble the sheep's cheese. Clean, wash and drain the tomatoes, peppers and zucchini. Cut a lid off the tomatoes. Hollow out tomatoes, halve peppers and remove the seeds. First cut the zucchini lengthways and halves crosswise. Remove the seeds with a teaspoon. Mix the olives, herbs and sheep's cheese into the hot rice and season with salt and pepper. Fill the vegetables with the rice and place in a large ovenproof dish, except for the tomatoes. Pour in the rest of the broth and bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 25 minutes. Add tomatoes and bake for another 15 minutes. Peel the garlic for the yogurt sauce. Finely chop or puree the rest of the parsley, mint and garlic. Mix with yoghurt and 1 tablespoon of olive oil and season with salt and pepper. Put in a bowl and drizzle with the remaining olive oil. Arrange the stuffed vegetables on a platter and serve garnished with mint and olives as desired. Add extra sauce
1 person approx:
- 500 kcal
- 2100 kJ
- 17 g protein
- 24 g fat
- 60 g carbohydrates
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