Vegetable rice roll

Ingredients

• Tomatoes: 3 medium-sized

• Zucchinis: 2 medium-sized

• A large onion, chopped: 1

• Garlic cloves, chopped: 2

• Rice: 1 cup

• Minced meat: 1/2 cup (optional, can be all-vegetarian)

• Olive oil: 1 tablespoon

• Salt: 1 teaspoon

• Black pepper powder: 1/2 teaspoon

• Dried oregano: 1/2 teaspoon

• Dried basil: 1/2 teaspoon

• Paprika powder: 1/4 teaspoon (optional, for adding spiciness)

• Tomato sauce: 1/2 cup

• An appropriate amount of water

• Fresh herbs (such as parsley, used for decoration)

• Tea rubs: 3- 5g

Instructions

1. Wash tomatoes and zucchini. Cut off the tops of tomatoes and scoop out the inner flesh and seeds with a spoon and set aside. Cut zucchini lengthwise and scoop out the inner flesh with a spoon, leaving the shells.

2. Heat olive oil in a pan and add chopped onion and garlic and sauté until softened.

3. If using minced meat, add minced meat and sauté until it changes color.

4. Add rice and stir for a few minutes to evenly cook the rice.

5. Add previously scooped tomato and zucchini flesh and stir to combine.

6. Add salt, black pepper, tea rubs, dried oregano, dried basil and paprika (if spicy) and continue to fry.

7. Stuff the tomato and zucchini shells with the sautéed filling, filling as much as possible but not too full so that it overflows during baking.

8. Spread a layer of tomato sauce on the bottom of a baking sheet.

9. Place the stuffed vegetables on a baking sheet.

10. Drizzle the vegetables with some olive oil and sprinkle with some salt and pepper.

11. Add enough water (about 1/2 cup) to the baking dish to prevent the vegetables from drying out during baking.

12. Place the baking dish in a preheated oven at 180°C (356°F) and bake for 40 - 50 minutes, until the vegetables are tender and the rice is cooked.

13. When done, remove from the oven and garnish with fresh herbs (such as parsley).

14. Serve warm with bread or salad.