Sheet-Pan Stuffed Vegetables
Four Middle Eastern stuffed vegetables — eggplant, peppers, tomatoes, and grape leaves — roasted together on one pan with herbed rice filling. Dinner and a platter in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 280
- Protein
- 8g
Ingredients
- 1 whole eggplant, medium
- 1 whole bell pepper (red or yellow), medium
- 1 whole tomato, large
- 6 leaves grape leaves (jarred or fresh), divided
- 1 cup cooked rice
- ½ cup fresh herbs (parsley and dill), chopped
- 3 tbsp olive oil
Instructions
- 1
Halve the eggplant lengthwise. Scoop out flesh, leaving a 1/4-inch shell. Chop scooped flesh into small dice.
- 2
Cut the bell pepper and tomato in half. Remove seeds and cores. Lay all vegetables cut-side up on a sheet pan.
- 3
Mix rice, chopped eggplant flesh, herbs, salt, pepper, and 1 tbsp oil in a bowl until loose and fragrant.
- 4
Spoon rice filling into eggplant, pepper, and tomato halves. Wrap 3 grape leaves loosely around each eggplant half.
- 5
Drizzle all vegetables with remaining 2 tbsp oil and season generously with salt and pepper.
- 6
Roast at 400°F for 15 minutes until eggplant is tender and filling is hot throughout.
Tools you’ll need
- sheet pan
- small spoon
- chef's knife
- cutting board
- mixing bowl
- oven
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