GREEK VEGAN RECIPES : Dolmates Grape Leaves & Yemista

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers a healthier fat profile.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are more affordable.

vegetable broth

🥗Healthier: water

💰Cheaper: water

Water can be used for a lighter dish.

cinnamon

Cinnamon adds warmth and depth.

Preheat the oven to 180°C (350°F).

Prepare the vegetables by cutting the tops off the tomatoes and bell peppers, and hollowing them out.

Chop the zucchini and set aside the flesh for stuffing.

Heat olive oil in a skillet over medium heat until shimmering.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add the zucchini flesh and cook for another 3-4 minutes until softened.

Stir in the rice, vegetable broth, and spices, then simmer until the rice absorbs the liquid, about 15 minutes.

Remove from heat and mix in fresh herbs, lemon juice, and capers.

Stuff the hollowed vegetables with the rice mixture, packing it tightly.

Place the stuffed vegetables in a baking dish and drizzle with olive oil.

Cover with foil and bake for 30 minutes.

Remove the foil and bake for an additional 15 minutes until the tops are golden.

Let cool slightly before serving.

Cooking Techniques

Spice Level:

Dietary