Remove peel from potatoes and cut into quarters, clean peppers, cut into quarters, cut into pieces. Peel tomatoes, cut into six parts. Cut vegetable onions into quarters lengthwise, cut into strips.
Put everything in a saucepan, season with salt, season with pepper and pour oil. Cover and cook at low temperature for 45 minutes. Remove with a skimmer. Cook gravy for 5 to 10 min, then pour over vegetables form. Season to taste with salt and freshly ground pepper. Sprinkle with chopped parsley, serve lukewarm with ‘Bollito misto’.
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