Peel the red onion and clove of garlic and cut into large cubes. Peel the potatoes, cut into small pieces. Peel the carrots into thin slices, then cut in half or, depending on size, quarter. Peel the celery and cut into small pieces. Halve the peppers, remove the seeds and cut the pods into small pieces. 2 tablespoons of oil in one Heat the saucepan, sauté the onions and garlic briefly.

Add the potatoes, carrots, celery and pepper pieces and let simmer briefly. Add the tomatoes, bay leaves and paprika powder. Pour in the vegetable stock and simmer for 20 minutes over a low heat.

Clean the zucchini and leek, cut lengthways and cut into slices. Heat the rest of the rapeseed oil (1 tablespoon) in a pan and fry lightly. Put in the saucepan and do not simmer anymore. Pluck the thyme leaves from the branches and chop finely. Roughly chop the parsley leaves. Season the vegetable stew with salt and pepper.

Arrange the Mediterranean vegetable stew on plates, sprinkle with parsley and thyme and serve