Ratatouille de Provence Recipe

Ingredients

• ¼ cup extra-virgin olive oil
• ½ tsp red pepper flakes
• 2 tsp coarse kosher salt
• ¼ tsp freshly black pepper, grated
• 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 zucchini, 6-inch, stem ends removed, halved lengthwise, cut into 1/4-inch slices
• 2 yellow summer squash, 6-inch, stem ends removed, halved lengthwise, cut into 1/4-inch slices
• ½ cup Niçoise olives, chopped, pitted
• 2 tbsp herbes de Provence
• 2 tbsp country-style Dijon mustard
• ½ cup red wine