Cut of tops of the vegetables and scoop out insides. Do not discard tops.

Grate vegetable insides roughly in food processor.

Transfer the mixture to a pan and add garlic, onions, and parsley.

Simmer for 20 minutes.

Add rice, seasoning, and 2/3 of the olive oil. Simmer.

Full vegetables with mixture and put the tops back on.

Dip potatoes in remaining olive oil and add salt and pepper.

Add potatoes to oven dish.

Bake in moderate oven for 1 and a half hours or so until potatoes are golden.