Vegetable Stuffed Rings “Assorted” Recipe
I saw the recipe with eggplants on the Internet, I wanted to try it with other vegetables, I changed the recipe and adjusted it to my preferences. It turned out very, very tasty!
Servings
6
Cook Time
45minutes
Servings
6
Cook Time
45minutes
Ingredients
Filling:
Vegetables:
Instructions
  1. Cut the eggplant into 1.5-2 cm thick washers. Cut out the pulp.
  2. Cut the flesh into small pieces.
  3. Do the same with zucchini, only cut them thinner, no more than 1 cm. The flesh of the squash to add to the pulp of the eggplant. Green bell pepper cut into rings.
  4. Filling: Add chopped red pepper and green onion to the chopped vegetable pulp.
  5. Grated cheese, eggs, flour, black pepper, paprika and mix well.
  6. Try, add salt considering the salinity of the cheese and adding mint, Basil and oregano again mix well.
  7. Fry eggplant rings in well-heated oil on both sides.
  8. Place the filling inside level with the edge. Cover with a lid and fry for a couple of minutes over medium heat.
  9. Turn to the other side, cover with a lid and fry for a couple of minutes. Prepare zucchini in the same way.
  10. And pepper.
  11. Serve sprinkled with chopped parsley. Delicious, juicy, very flavorful and moderately piquant! My husband asked what kind of meat I added, when he heard that there was no meat, he was surprised.
  12. You can serve it as a side dish, but I will be honest – it is quite an independent satisfying dish.
  13. Delicious, both hot and cold!
0 0 votes
Article Rating
       

Related posts:

Baked Stuffed Pepper Rings Recipe Stuffed Vegetables “Red Assorted” Recipe Chicken Breast with Assorted Vegetables Recipe Paella with Squid Rings, Shrimp and Mussels Recipe Stuffed Zucchini Rings Recipe Chicken Breast with Assorted Vegetables Recipe Baked stuffed Pepper Rings Recipe Baked stuffed Pepper Rings Recipe Pumpkin Rings with Minced Meat Recipe Skewers-Assorted with Pineapple Recipe Vegetable Ratatouille Recipe Vegetable Biscuits “Colors of the outgoing Autumn” Recipe