Making Vegetables the Meal

Vegetables are often relegated to the side of the plate, but in the latest Recipes for Health series, Martha Rose Shulman shows how stuffed vegetables can make the meal. She writes:

Travel anywhere in the Mediterranean region, and you will find stuffed vegetables. In Provence, they tend to be filled with meat (a way to stretch leftover stews), but in the Middle East and Greece rice and grain fillings prevail. Regional cooks make abundant use of fresh herbs like parsley, dill and mint, and sweet spices like cinnamon and allspice.

Fragrant stuffed vegetables can be made ahead of the meal and served hot or at room temperature. They don’t require a lot of patience to assemble — they just need a long simmer and then a rest to let the flavors mingle and intensify

Here are five new ways to create stuffed vegetables that are hearty enough to serve as a main dish.

Eggplant Stuffed With Rice and Tomatoes: The filling for these irresistible stuffed eggplants are also good with peppers or squash.

Pattypan Squash Stuffed With Corn: Large dark green and yellow pattypan squash, available at farmers’ markets, are perfect for stuffing with this simple mixture of squash, corn, a little onion and a very light custard.

Stuffed Yellow Peppers With Israeli Couscous and Pesto: This recipe uses the large spherical couscous that we know as Israeli couscous.

Greek Stuffed Tomatoes: Stuffed tomatoes are ubiquitous in Greece, and this recipe can be made with bulgur or, for a gluten-free dish, rice.

Barley and Herb-Stuffed Vegetables: This dish is based on a Turkish stuffing for vegetables, a delicate sweet-savory rice mixture seasoned with allspice, cinnamon, parsley, and dill or mint.