2 Blanch all vegetables in a pan of boiling salted water, for 3 to 5 min. Drain and reserve some of the liquid. Refresh vegetable under cold running water.
3 Oil a large oven proof dish with some olive oil. Layer the vegetables and between each layer, sprinkle over some parsley, some salt and black pepper and drizzle with olive oil. Pour enough reserved liquid to cover the first layer of vegetables. Cover with a double sheet of oiled greese proof paper. Bake for 30 minutes, uncover and cook for another 30 minutes until golden. Garnish with parsley and serve.
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