Gemista

Preheat the oven to 180°C (350°F).

Pour water into the baking dish until it reaches one-third of the way up the vegetables.

Cover the baking dish with aluminum foil and bake in the preheated oven for about 1 hour or until the vegetables are tender.

Remove from the oven and let cool for a few minutes before serving. Enjoy the fragrant gemista.

Cut off the top of each tomato and bell pepper, then hollow out the insides. Set aside.

Slice off the top of each zucchini and eggplant, then scoop out the flesh. Set aside.

Finely chop the zucchini and eggplant flesh.

In a pan, heat olive oil over medium heat, then sauté the chopped zucchini, eggplant, onion, and garlic until softened.

Add the rice to the pan and cook for a couple of minutes, stirring constantly.

Remove from heat and add the chopped parsley, mint, salt, and pepper. Mix well.

Stuff each hollowed-out vegetable with the rice mixture, filling them to the top.

Place the stuffed vegetables in a baking dish.