How to make
Cut all of the vegetables into slices of equal thickness. Put them in a bowl. Season with salt, sprinkle with a generous pinch of chopped parsley, a pinch of black pepper and drizzle with olive oil.
Mix everything well. Leave for 30 minutes, so that the vegetables can flavor.
Pour 2-3 tbsp. of olive oil in a 9.5″ (24 cm) pan.
Start arranging the vegetables upright, by trying to alternate colors. Drizzle with olive oil again and sprinkle with chopped parsley. Pour 4 tbsp of water.
Put the pan on a low heat, cover it and stew, until the vegetables soften. If there is still liquid after the vegetables are done, increase the heat, until the ratatouille remains in fat.
Serve it warm!
Enjoy!
