Heat a large nonstick skillet over medium-high. Add oil. Once hot, add your onion, celery, bell pepper, carrot and garlic. Cook until onion is translucent and mixture is fragrant, about 10 minutes. Add in bay leaf, paprika, thyme, oregano, onion powder, garlic powder, sea salt, pepper and crushed red pepper. Toss to combine and then add red wine vinegar to the pan. Reduce heat.