Yemista

Keeping up with the Greek spirit, we had Yemista for dinner.

A pepper, half courgette, aubergine and tomato were hollowed out then stuffed with a mix of wild rice, oregano, onion, the vegetable flesh and garlic then put in an oven dish and drizzled with extra virgin olive oil and tomato puree mixed with a little water. Just before serving a little cheese was grilled on top.

It was delicious and there was lots left so looks like tomorrows lunch is sorted! :)