This is a very old recipe, over 100 years old. It’s incredibly flavorful and combines fresh vegetables with meat. The preparation is simple—you just need a little patience and love. Check out our YouTube channel to watch the complete step-by-step video for this delicious Colorful Pot!
Ingredients
2–3 medium tomatoes
2–3 medium eggplants
2–3 small zucchini
2–3 colorful bell peppers
2–3 medium potatoes
About 1.3 lbs ground beef
1 large egg
Salt, to taste
Black pepper, to taste
2 medium onions, finely chopped
3 garlic cloves, minced
A small handful of fresh parsley, finely chopped
Sunflower or vegetable oil, as needed
1 teaspoon ground paprika
Instructions
- Prepare the vegetables
Wash all vegetables thoroughly.
Peel the eggplants and soak them in cold water for about 1 hour if they are older, to remove bitterness. Young eggplants do not require soaking.
Hollow out the tomatoes.
Peel the potatoes, cut them in half, and scoop out the centers. Keep the other half as a “lid” if you like.
Wash and halve the zucchini, then scoop out the centers.
Hollow out the bell peppers and keep the tops with stems to use as lids. - Make the filling
Heat oil in a pan. Finely chop the onions and sauté until translucent.
Add the ground beef and cook until no longer pink.
Add the garlic, parsley, salt, and paprika. Stir well and remove from heat to cool.
Once cooled, add the egg and mix thoroughly. The filling is now ready. - Stuff the vegetables
Fill the prepared vegetables with the meat mixture.
Arrange them in a large, deep pot, alternating colors and sizes for a beautiful presentation. - Cook the dish
Pour lukewarm water into the pot until the vegetables are nearly covered.
Cover and cook over low to medium heat for 1–1.5 hours. - Optional finishing
For extra flavor and a lightly baked top, transfer the cooked vegetables to a ceramic baking dish and bake at 375°F (190°C) for 15–20 minutes. - Serving
- Serve hot. Enjoy this colorful, hearty dish with fresh bread or a simple salad.
