Scrape the carrots, remove the ends and cut them into small sticks. Clean the peppers, removing the seeds and internal filaments, divide them into large pieces, wash them thoroughly, pat them dry with kitchen paper and cut them into thin strips. Thinly slice the onion as well and gently fry them, without letting them brown, in a heavy-bottomed frying pan in which you have heated the oil. Add the carrots, stir, pour in the hot water and leave over the heat for another 5 minutes. Add the peppers and season to taste with salt and pepper. Stir the vegetables delicately from time to time with a wooden spoon, pour in the balsamic vinegar, continue cooking for 15 minutes over a moderate heat and, if you see that they are drying out too much, add a little more hot water. Chop the parsley, add it to the vegetables when they have almost finished cooking. Then turn off the heat, leave to rest for 10 minutes and… serve!