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
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.
Sugar: 7g
:
Calcium: 144mg
Calories: 187kcal
Carbohydrates: 16g
Fat: 12g
Fiber: 6g
Iron: 7mg
Potassium: 727mg
Protein: 4g
Saturated Fat: 2g
Sodium: 891mg
Vitamin A: 1639IU
Vitamin C: 44mg
