Gemista Greek Style Stuffed Vegetables

Gemista Greek Style Stuffed Vegetables

I first had this dish a decade ago one my first trip to Greece specifically in the town of Olympia. The birthplace of the Olympic Games. It was just a day trip on our way back to Athens. We stopped by a small tavern after the morning of sightseeing the ancient ruins. The tavern had a few tables some inside and mostly outside by the sidewalk, the menu was just a A4 sheet paper with a few items. We were hungry after a whole morning spent walking and taking in the rich history of the place. We literally ordered everything  just to sample because everything sounded so good. One of the items we ate was Gemista.

Gemista is of course Greek stay stuffed veggies. The Gemista we ate was made with tomatoes, onions and, peppers. It was really delicious and I ate most of it. I came back home and had to recreate it, this is what I deduced it down to with the help of some google research of course.



Gemista Greek stuffed vegetables

For vegetables


  • 3 onions medium sized purple or white colored
  • 3 firm tomatoes, beefsteak or largish heirlooms
  • 2 peppers, medium sized you can use any color bell peppers you like)
  • 1 tablespoon olive oil, for sautéing vegetables
  • 1/4 cup kalmata olive pitted and halved
  • 2 tablespoons pickled capers
  • 1/2 cup feta or crumbled firm tofu ( vegan option)
  • 1/4 cup roasted almonds roughly chopped
  • 1 carrot, diced
  • 1 zucchini, diced
  • 2 cloves of garlic, thinly sliced
  • 2 dried figs chopped or a few raisins
  • 1 tablespoon tomato paste
  • 300 ml water or vegetable broth
  • 1 bunch parsley, finely chopped
  • 1/3 bunch dill, finely chopped
  • 1 sprig of Greek or wild oregano
  • 1 small bunch fresh mint, finely chopped
Read the whole recipe on Nutrilious