Zucchini Stew

Heat the oil: Warm 2 tablespoons of vegetable oil in a wide skillet or deep pan over medium or medium-high heat.
2 tablespoons vegetable oil
Sauté the onion: Toss in the diced onion and cook for about 4 minutes, stirring now and then until softened.
1 medium onion
Add garlic: Stir in the minced garlic and let it cook for 30 seconds until fragrant.
1 teaspoon minced garlic
Add the vegetables: Mix in the carrot, bell pepper, and zucchini. Let them sauté for another 4 minutes.
1 large carrot, 1 large bell pepper, 1 ½ pounds zucchini
Season it: Add all the dried spices and herbs. Stir to coat everything evenly and cook for 1 more minute.
1 teaspoon Italian seasoning, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ⅛ teaspoon ground black pepper, 1 teaspoon salt
Stir in the tomato paste: Add the paste and bay leaves, then pour in the broth if using. Stir it well, pop on a lid, lower the heat, and let it simmer.
2 bay leaves, 1 tablespoon tomato paste, ¾ to 1 cup vegetable broth
Let it simmer: Cook for 20–25 minutes until the vegetables are tender and stewy.
Finish it: Stir in the fresh dill, taste and adjust seasoning, then remove the bay leaves before serving.
1 tablespoon fresh dill