Heat the oil: Warm 2 tablespoons of vegetable oil in a wide skillet or deep pan over medium or medium-high heat.
Sauté the onion: Toss in the diced onion and cook for about 4 minutes, stirring now and then until softened.
Add garlic: Stir in the minced garlic and let it cook for 30 seconds until fragrant.
Add the vegetables: Mix in the carrot, bell pepper, and zucchini. Let them sauté for another 4 minutes.
Season it: Add all the dried spices and herbs. Stir to coat everything evenly and cook for 1 more minute.
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.
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.
