Vegetable-Stuffed Grape Leaves with Herb Rice - Slow-Roasted Method

Method

1. In a large pot, bring water to a boil and add a pinch of salt
2. Add grape leaves and cook for 2-3 minutes, then drain and set aside
3. In a skillet, heat olive oil and sauté onion until softened
4. Add carrots, zucchini, and bell peppers and cook until tender
5. Stir in rice, cumin, coriander, salt, and pepper
6. Mix in chopped herbs
7. Lay a grape leaf on a flat surface with the shiny side down
8. Place a tablespoon of the mixture near the stem end
9. Roll the leaf tightly, tucking in the sides
10. Repeat with remaining leaves
11. Preheat oven to 180°C (350°F)
12. Place stuffed leaves in a single layer in a baking dish
13. Cover with a lid or aluminum foil and bake for 30 minutes
14. Remove cover and bake for an additional 15 minutes until golden brown