Put to heat about 2 litres/3½ pt of water.
Blanch the tomatoes in the boiling water, refresh and peel.
Peel the potatoes and onions. Halve the peppers, deseed them and cut into strips. Cut all the other vegetables into bite-sized pieces. Destalk and chop the parsley.
Put all the prepared vegetables in an ovenproof casserole into which they will fit comfortably. Season with salt and pepper and spoon over the olive oil.
Pour over enough of the boiling water nearly to cover, put on the lid and
Once cooled to room temperature, stir in the parsley and serve from a tureen at the table in large soup bowls, allowing people to help themselves from the pot with a ladle. Serve the relishes in small dishes.
© 1995 Alastair Little. All rights reserved.