- 1 courgette
- 1 beefsteak tomato
- 1 green pepper
- 1 aubergine
- 2 tbs olive oil, divided
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 450 g (3 cups) beef mince
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 75 g (1/2 cup) pine nuts
- 150 g (2/3 cup) plain Greek yoghurt
- 1/2 tsp smoked paprika
- Freshly ground black pepper
Preheat the oven to 180°C.
Place the courgette on its side and remove the top-third; scoop out the seeds and discard. Dice the top part that was cut off and set aside.
Prepare the aubergine in the same way as the courgette, setting the diced aubergine aside with the courgette.
Remove the top part of the tomato; scoop out the seeds and pulp and reserve alongside the courgette and aubergine. Reserve the top.
Split the pepper in half lengthwise; scoop out the white seeds and ribs. Dice one half of the pepper and set aside with the other courgette, aubergine, and tomato pulp.
Place the hollowed-out vegetables in a baking dish. Set aside.
Heat 1 tbsp oil in a large frying pan set over medium heat. Add the onion, garlic, and a pinch of salt, sweating until softened, about 5 minutes.
Add the diced courgette, aubergine, pepper, and tomato pulp to the pan, sweating until softened, about 5 minutes. Transfer to a large mixing bowl; wipe the pan clean with kitchen paper.
Add the remaining 1 tbsp oil to the pan, swirling to coat. Add the beef mince and a pinch of salt and pepper, breaking it up with a wooden spoon, and cooking until no longer pink, 3-4 minutes.
Tip out into the same bowl as the vegetables. Add the dried herbs, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine.
Fill the hollowed-out vegetables with the beef-vegetable mixture. Top with pine nuts.
Bake until the vegetables are soft to the tip of a knife and the filling is golden brown, 30-40 minutes.