Fay's Greek Vegetarian mushroom and rice stuffed veggies

What we need:

4  med zucchini 

4 peppers (green and red)

4 med Egg plants

4 med size Tomatoes 

4 med potatoes 

500g  mushrooms chopped

2 large Cloves of garlic

3/4 cup olive oil

2 cups  Carolina rice

1 cup tomato sauce or 3tbs tomato paste 

2 large finely chopped onions

1tbs of sweet paprika  

chopped parsley

Chopped  mint

salt

Black coarse pepper

Method 

Wash all vegs and cut lids.

With small spoons coup out in a bowl all of the vegetables until they become hollow( With the potatoes cut top of potato and scoop out some of it and save to put around veggies in baking tray to help hold veggies to stay together and they will taste very good as well after it's cooked) 

Salt and pepper then and place in a round deep baking tray . Chopped the onions and mushrooms and all the filling from the vegetables in to very small pieces 

Saute the onion and garlic with olive oil and add the chopped mushroom and veggie scrapings 

Then add the tomato sauce or tomato paste( if using tomato paste add a 1/2cup of hot water) 

We leave 10 minutes to a sauté  and add rice, parsley, red pepper,  mint, pepper and salt.

We leave 5-10 minutes all together and then fill the veggies with the stuffing as well as the hollowed potatoes 

Drizzle some olive oil on top of stuffed veggies salt an pepper add 1/4 cup if boiled water cover with airfoil and bake at 180 degrees on resistances around 1 hour.

Serve with a scoop of Greek yogurt. Enjoy