Romanian ghiveci

Instructions

1. Peel the onions and carrots, slice the onions and cut the carrots into rounds. Cut the peppers into strips, the courgette and potatoes into large cubes, and the celery into small pieces.
2. Heat the oil in a large casserole over medium heat and sweat the onions for 5 minutes, until translucent.
3. Add the crushed garlic, the paprika and the tomato paste, then stir for 1 minute to bring out the aromas.
4. Add the carrots, potatoes, peppers and celery, then fry for 5 minutes, stirring.
5. Pour in the tomatoes, add the bay leaf, salt and pepper, then cover partly and simmer gently for 20 minutes.
6. Add the courgette and green beans, then continue cooking for 10 minutes, until the vegetables are tender but not mushy.
7. Remove the bay leaf, adjust the seasoning and sprinkle with chopped parsley before serving hot with bread.