Easter Vegetable Medley Stew

1.Heat the olive oil in a large pot over medium heat.

2.Add the diced onion and sauté for about 5 minutes until translucent.

3.Stir in the minced garlic and cook for an additional minute until fragrant.

4.Add the sliced carrots and diced potatoes to the pot, stirring to combine.

5.Pour in the vegetable broth and bring the mixture to a boil.

6.Once boiling, reduce the heat to a simmer and add the chopped red and yellow bell peppers, zucchini, and green beans.

7.Stir in the cherry tomatoes, dried thyme, dried oregano, and bay leaf.

8.Season with salt and pepper to taste.

9.Cover the pot and let the stew simmer for about 25-30 minutes, or until the vegetables are tender.

10.Remove the bay leaf before serving.

11.Ladle the stew into bowls and garnish with fresh chopped parsley.