Vegetable stew in a Zepter pot

Ingredients

• 30 ml oil
• 3 medium onions (450 g)
• 3 large button mushrooms (180 g)
• 1 medium carrot (100 g)
• 2 medium bell peppers (300 g)
• 1 medium capia pepper (150 g)
• 3 medium potatoes (450 g)
• 2 medium zucchini (500 g)
• 750 ml hot water
• 1000 ml water for blanching the tomatoes
• 3 medium tomatoes (450 g)
• 15 g parsley
• 1 teaspoon salt
• 1/2 teaspoon ground pepper

Preparation

1. Heat 30 ml of oil in the Zepter pot. Finely chop the onions and slice the mushrooms, then sauté them for 5 minutes, covered, over medium-low heat, until softened. 2. Cut the carrot into thin slices and the peppers into cubes. Add them to the pot and cook for another 5 minutes with the lid on, until the indicator needle reaches the halfway point of the green zone. 3. Peel the potatoes and zucchini and cut them into roughly 2 cm cubes. Blanch the tomatoes for 1 minute in 1000 ml of boiling water, until the skins start to loosen, then drain, peel and chop them. 4. Add the potatoes and zucchini to the pot, then pour in 750 ml of hot water, just enough to partly cover the vegetables. Add the tomatoes and simmer everything for 10 minutes with the lid on, over low heat, until the potatoes are tender. 5. Chop the parsley and scatter it over the top. Season with 1 teaspoon of salt and 1/2 teaspoon of ground pepper.