Ratatouille

By JimMac

Ingredients

• 1/4 C. extra-virgin olive oil
• 1/2 tsp. red pepper flakes
• 2 tsp. coarse kosher salt
• 1/4 tsp. freshly grated black pepper
• 1 medium red onion, peeled, stem ends removed, quartered, sliced thin
• 6 large cloves garlic, peeled, sliced thin
• 6 medium tomatoes, cored, seeded, roughly chopped
• 2 6-inch zucchini, stem ends removed, halved lengthwise, cut into 1/4-inch slices
• 2 6-inch yellow summer squash, stem ends removed, halved lengthwise, cut into 1/4-inch slices
• 1/2 cup pitted Niçoise olives, chopped
• 2 Tbs. herbes de Provence
• 2 Tbs. country-style Dijon mustard
• 1/2 C. red wine

Preparation

Step 1

Directions

Heat oil in a deep-sided 10-inch skillet over medium-high heat. Add red pepper flakes, 1 tsp. salt, black pepper and onion; cook, stirring frequently, for 10 minutes until onion is caramelized. Stir in garlic, and cook for 1 minute.

Add tomatoes, and cook for 2 minutes, stirring occasionally. Add remaining tsp. of salt, zucchini and squash; cook for 5 minutes, stirring occasionally. Add olives, herbes de Provence, mustard and wine; bring to a boil, cover, and cook over medium heat for 15 minutes. Stir, re-cover, and cook for 10 more minutes until vegetables are very tender and only a small amount of liquid remains.

Ratatouille can be served hot, or refrigerated and served cold. It is best if prepared one day ahead of serving.