Vine leaves with meat filling, tomatoes, zucchini and olives

Ingredients for 3 servings:

• 15 vine leaves, fresh
• 300 g minced meat, mixed
• 100 g rice
• ½ onion(s)
• 1 clove(s) garlic
• 2 tbsp tomato paste
• 1 shot of red wine
• 2 tbsp mixed herbs
• 1 dash of lemon juice
• ½ jar black olives
• 3 tomatoes
• 1 zucchini
• some salt and pepper
• 500 ml vegetable stock

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

suitable for preparation in the Kenwood Cooking Chef

Dice the onion and fry briefly at 140°C with the flexi-stirrer and stirring interval 3. Add the minced meat and switch to stirring interval 1 until the minced meat is grainy. Add the rice, garlic and tomato paste and pour in the red wine. Then add 300 ml of vegetable stock. Set stirring interval 3. Add the garden herbs and season with salt and pepper. Let it cook for approx. 20 minutes. The rice should be soft. In the meantime, blanch the vine leaves for approx. 3 minutes. Dice the olives, tomatoes and zucchini, mix and season with salt, pepper and a dash of lemon juice. Then place about a tablespoon of the meat filling on a vine leaf and fold in the sides. Then roll it up and place it in a baking dish. Spread the olive and vegetable mixture over it and pour in the remaining vegetable stock. Cover and bake in the oven at 160°C for about 20 minutes.