OVE BAKED DOLMADAKIA WITH VEGETABLES

Directions

If using fresh vine leaves, blanch them in salted boiling water for 2-3 minutes. Remove them from the water using a perforated spoon and drain them in a colander after removing the stems and any thick veins. If using frozen vine leaves, thaw them in the refrigerator overnight. If using canned vine leaves preserved in brine, simply rinse them and allow them to drain well. In a blender, process the eggplant, mushrooms, bell pepper, zucchinis, and one tomato. Transfer the mixture to a bowl, then add the rice, parsley, dill, mint, olive oil, salt, and pepper. Mix well.

Preheat the oven to 180°C (350°F). Take one vine leaf at a time and place a spoonful of the filling in the center. Fold the sides of the leaf over the filling and roll it tightly. Arrange the dolmadakia in a baking dish, placing them close to each other. Squeeze the juice of one lemon over the dolmadakia and drizzle them with olive oil. Slice the remaining tomato and place the slices on top of the dolmadakia. Add water to the baking dish until it covers about half of the dolmadakia. Cover the dish with aluminum foil and bake in the preheated oven for approximately 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the dolmadakia are golden and the rice is cooked.