Baked vegetarian dolmades – Tessa Kiros

Ingredients

• 35-40 good vine leaves + a few torn ones
• 1 red onion, peeled
• 250 g (9 oz) mushrooms (swiss browns or champignon)
• 1 carrot, peeled
• 200 g (7 oz) zucchini
• 3 large ripe tomatoes
• 1 greek coffee cup of olive oil (about 4 tablespoons)
• 100 g (½ cup) medium grain rice
• 3 tablespoons chopped fresh parsley
• ½ tablespoon dried mint
• juice of 1 lemon
• 3 tablespoons grated kefalotiri or parmesan cheese