Today I’m making Greek Gemista (Yemista)—classic oven-baked stuffed vegetables filled with a fragrant rice, herb, and veggie mixture, then roasted in a rich tomato base until tender and jammy. Every veggie tastes a little different (tomatoes, peppers, zucchini, eggplant), and the pan juices + olive oil make everything unreal.
Tip: Gemista are even better at room temperature, and they reheat beautifully—perfect for meal prep.
Ingredients (makes about 12–15 stuffed veggies)
Vegetables (mix & match):
12–15 vegetables to stuff (tomatoes, bell peppers, small eggplants, zucchini)
Filling:
1/2 cup olive oil
1 yellow onion, chopped
1/2 cup chopped parsley
1/2 tbsp minced garlic
1/4 cup chopped green onions (white + green parts)
1/4 cup chopped fresh dill (or fresh mint)
1 tsp paprika
2 cups mixed shredded zucchini + carrots
1 1/2 cups tomato sauce
2 cups uncooked medium grain rice
1 tbsp salt
1 tsp pepper
Sugar (optional but recommended for tomatoes)
For the roasting pan:
1 1/2 cups reserved tomato pulp (from hollowing tomatoes)
Tomato sauce (only if you need extra to reach 1 1/2 cups pulp/sauce total)
1/2 cup vegetable oil (or olive oil)
1 tsp sugar
1/2 tsp salt
Potatoes (optional, cut into big chunks)
Water (as needed while baking)
How I Make Gemista (step-by-step)
Prep the veggies: Wash everything. Cut tops off tomatoes/peppers and save as “lids.” Hollow them out.
Soften the tougher veg: Cover peppers (and their lids) with boiling water for ~10 minutes, drain, rinse cold. Do the same for hollowed zucchini/eggplant shells.
Save the good stuff: Blend the tomato insides (pulp). Measure 1 1/2 cups and set aside (add tomato sauce if you’re short).
Build the veggie mix (2 cups): Finely chop the zucchini insides + grate carrot (and extra zucchini if needed) until you have 2 cups total.
Start the filling: Sauté chopped onion in 1/2 cup olive oil for ~5 minutes until soft.
Combine filling: Mix parsley, garlic, green onions, dill, paprika, shredded zucchini/carrots, tomato sauce, rice, salt, pepper. Add to the pot, warm through, then remove from heat.
Stuff: Fill veggies loosely (don’t pack tight). Make sure each one gets some of the filling “liquid.”
Tomato trick: Sprinkle about 1/2 tsp sugar inside each hollowed tomato before filling (optional, but it balances acidity).
Arrange the pan: Add lids/stoppers. Nestle veggies tightly in a roasting pan. Add potato chunks in the gaps to keep things snug and soak up flavor.
Make the pan sauce: Mix reserved tomato pulp + oil + sugar + salt and pour all over.
Bake: 375°F / 190°C for about 2 hours. Check occasionally—if the pan dries out before the rice is fully tender, add a splash of water.
Rest & serve: Let cool. Serve warm, room temp, or chilled.
Serving idea: Add feta on the side if you want (turns it vegetarian instead of vegan).
Storage/Reheat
Store leftovers in the fridge for several days. Reheat in the microwave or enjoy at room temperature.
Dining and Cooking