Stuffed Vegetable Platter

Name: Stuffed Vegetable Platter
Ingredients: 2 large yellow onions; 2 Italian long purple eggplants, cut into 4 equal pieces; 2 Mexican zucchinis; 3 tomatoes; 8 ounces of grape leaves from a jar (I used the Orlando brand); 3 golden potatoes, sliced in rounds of about 1 centimeter thick; 1/4 cup Tuscanini Olive Oil; 1 cup raw rice, parboiled (see below); 1 and 1/4 pounds ground beef; 1 large onion, chopped finely; 1 full bunch of parsley, cleaned and finely chopped; 1 teaspoon Pereg Ras el Hanout; 2 teaspoons salt; 1 teaspoon black pepper; 1/2 cup Heaven & Earth Date Syrup (silan); 1/2 cup pomegranate molasses; the insides of the tomatoes you removed; 2 cups of cooking water from the onions

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Assorted stuffed vegetables with rice and meat. This dish is not only gorgeous on any table but tastes more delicious than you can imagine.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.

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