Bake the peppers slightly. Cut the carrots into round slices and pierce the tomatoes with a needle. Cut the onion into slices.
Arrange the vegetables in jars, alternating carrots, peppers, tomatoes, onions. In between them put garlic, bay leaf and parsley.
Boil water, vinegar, sugar, salt and oil and pour them in to the jars. Close with caps and store them in a cool place.