DOLMADES WITH VEGETADLES

Directions

Remove the stems from the leaves, wash them, and blanch them in boiling water for about 4-5 minutes (depending on the size and tenderness of the grape leaves). In a shallow pot, add olive oil and saute the onions, courgettes, carrots, bell peppers, and mushrooms. Add the rice, grated tomato, dill, parsley, mint, salt, pepper, (optional sugar), and the lemon juice. Stir for a few minutes and remove the pot from the heat.

Spread a little olive oil on the bottom of the pot and add the cut or torn leaves that you won't use. Place a grape leaf with the veins facing upwards. Using a teaspoon, place the filling in the center. Take one end of the grape leaf and cover the filling. Repeat the same with the other end. Then roll and seal the dolma. Place it in the pot. Repeat the process with all the grape leaves. Cut the whole lemon into pieces and tuck them between the dolmades. Add water until almost all the dolmades are covered, pour plenty of olive oil, a little salt, and place a plate on top as a weight (to keep the dolmades in place and prevent them from unraveling). Simmer the dolmades gently for about 40-45 minutes until the rice softens. Once they are cooked, remove them from the heat and let them rest for 10 minutes.

Serve them warm or cold, plain or with yogurt sauce. Enjoy!