Quick and Easy Baked Stuffed Vegetables
Ingredients
- 4 cups of stuffed vegetables (two large cans)
- 2 large potatoes, peeled and sliced
- 2 tablespoons tomato paste
- 1 tablespoon of vegetable broth
- 2 teaspoons dry herbs (mint and thyme)
- 1 teaspoon ground cumin
- 1 tablespoon of pomegranate molasses
- 2 cups lukewarm water
- Salt and pepper, as needed
Preparation
Lay the potatoes in a baking tray and bake at 200 degrees for 20 minutes.
In a cup, mix all the spices, herbs, broth, tomato paste, and water.
Spread the stuffed vegetables over the potatoes, then pour the sauce over them.
Bake for another 20 minutes and serve hot.