Step 1

Heat the olive oil in a large pot or dutch oven over medium heat.

Step 2

Saute the onion in the oil for a few minutes until soft and slightly translucent.

Step 3

Add the garlic and saute about 30 more seconds until fragrant.

Step 4

Then add the zucchini, potatoes, carrots and red bell pepper to the pot and saute for 5 minutes.

Step 5

Next add the tomatoes with their juice to the vegetable mixture. Press down the tomatoes and break them apart with a wooden spoon.

Step 6

Bring the stew to a low boil, then lower the heat and simmer,uncovered, stirring occasionally, until the potatoes are tender and the stew has thickened.

Step 7

Season to taste with salt and pepper and remove the stew from the heat.

Step 8

Stir in the parsley and serve.