Stuffed roast vegetables with rice and herbs

Ingredients

• 300 gTomatoes, large (2 piece)
• 200 gCourgette (1 piece)
• 200 gPotatoes, large (2 piece)
• 80 gRice, raw
• 50 gOnion
• 15 gOlive oil (1 tbsp)
• 15 gPine nuts
• 10 gRaisins
• Parsley, mint, cinnamon, salt, pepper

How to make it

1. Par-boil the potatoes for ten minutes. Halve and hollow out the tomatoes, courgettes and potatoes, chopping the insides.
2. Soften the onion in the oil, add the rice and the chopped insides and cook for five minutes.
3. Stir in the pine nuts, raisins, herbs, a pinch of cinnamon, salt and pepper.
4. Fill the vegetables and set them in a dish with a little water.
5. Bake at 180 degrees for 45 minutes, until the rice is soft.

One tip

The rice needs the liquid from the vegetables. Do not overfill them, it swells.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.