CONTEST WINNER: Ratatouille de Provence

Name: CONTEST WINNER: Ratatouille de Provence
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

"This authentic Provencal recipe won the Ratatouille contest! It is versatile enough to be personalizedand uses Nicoise olives and herbes de Provence, to further emphasize the amazing flavors of that sunny region...."

INGREDIENTS

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1/4 C. extra-virgin olive oil

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1/2 tsp. red pepper flakes

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2 tsp. coarse kosher salt

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1/4 tsp. freshly grated black pepper

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1 medium red onion, peeled, stem ends removed, quartered, sliced thin

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6 large cloves garlic, peeled, sliced thin

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6 medium tomatoes, cored, seeded, roughly chopped

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2 6-inch zucchini, stem ends removed, halved lengthwise, cut into 1/4-inch slices

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2 6-inch yellow summer squash, stem ends removed, halved lengthwise, cut into 1/4-inch slices

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1/2 cup pitted Niçoise olives, chopped

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2 Tbs. herbes de Provence

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2 Tbs. country-style Dijon mustard

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1/2 C. red wine

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