Russian Zucchini

This came from Michael and Elena Melnikov. Michael is a native of Russia and Elena is from Bulgaria. I'm not sure which country this recipe comes from. I reduced the recipe by more than half.

1 sweet onion
6 to 8 small sweet peppers
2 -3 carrots
3 zucchini
1 tablespoon dried parsley
1 28-ounce can of crushed tomatoes (easier than using fresh)
1.5 tablespoons garlic powder (the original called for pressing a garlic, which does produce a better product)

1. Take the onion, chop it finely (for all of these ingredients I use an electric device to chop finely)

2. Spray the pan with olive oil Pam. Cook the onion until the moisture has evaporated. (Chopping it will produce a lot of liquid)

3. Take the sweetpeppers, cut off the stems, and chop finely.

4. Add the peppers to the frying pan. Cook about 5 minutes.

5. Add 2 carrots, peeled, and chop finely.

6. Add the carrots to the fry pan.

7. Chop the zucchini and open the tomatoes and add to the pan.

8. Add garlic powder and add dried parsley (dried parsley did better than fresh parsley for me)

9. Serve chilled