Vegetables filled with the essence of summer. Tomatoes and peppers are hollowed and stuffed with a kinetic mixture of rice, herbs, and the vegetable's own pulp, then slow-roasted until the skins collapse and caramelize.
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Hollow out vegetables; reserve the pulp.
Sauté onion, garlic, and rice; add vegetable pulp.
Fold in massive amounts of parsley and mint.
Stuff vegetables 3/4 full (rice will expand).
with potatoes in a lake of olive oil.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
