PREPARE VEGETABLES AND RICE: 1. Rice: Wash and cook. 2. Peppers: Cut the tops off the peppers and remove seeds. 3. Zucchini: Slice in half lengthwise and scoop out the center to create "boats." 4. Eggplant: Cut in half lengthwise and scoop out the center, leaving a sturdy shell. 5. Lightly brush all vegetables with olive oil and season with salt and pepper. PREPARE FILLINGS 6. Onion: peel and finelly chop. 7. Garlic: peel and mince. 8. Heat olive oil in a skillet and sauté the onions and garlic until soft. 9. Add the ground meat and cook until browned. 10. Stir in tomato sauce, cooked rice, salt, pepper, and herbs. Cook for another 3-4 minutes to combine flavors. STUFF THE VEGETABLES 11. Spoon the meat mixture into the hollowed-out vegetables. Top with shredded cheese, if using. GRILL 12. Preheat your grill to medium heat (~350°F). 13. Place the stuffed vegetables on the grill, away from direct heat (indirect grilling). 14. Cover and cook for 20-30 minutes, until the vegetables are tender and the filling is cooked through. 15. Remove from the grill and garnish with fresh herbs like parsley or basil.

   SAUCE Peel and finely chop 1 onion. Add tomato paste, tomatoes in juice and chopped parsley. Mix everything and set aside. GROUND MEAT Mince the beef, bacon and onion. Add finely chopped dill and parsley. Add salt and pepper. Mix the mince well with a mixer or beat it. Put it in a container. Cover with cling film and put it in the refrigerator for at least 5 hours. GRILL 3/4 of the grill briquettes and charcoal on top. 1/4 of the grill without coal for the finished kebab. Fry the lavash for 1 min. Wide skewers. One skewer 150 g of mince Fry on high heat Turn every 30 seconds until done.