Recipe courtesy of Robert Irvine
Print
Okra Ratatouille
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
2 servings
Level:
Easy
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
2 servings
Level:
Easy

Ingredients

  • 2 tablespoons olive oil
  • 1 clove garlic, finely chopped
  • 1 small onion, halved and thinly sliced
  • 1 small zucchini, top trimmed off, cut crosswise into 1/4-inch rounds
  • 12 okra pods, cut crosswise into 1/2- inch rounds, tops with stems discarded
  • 1 red tomato, diced
  • 1 stem fresh oregano, leaves removed and chopped
  • 2 stems fresh thyme, leaves removed and chopped
  • Salt and freshly ground black pepper

Directions

In a large skillet with deep sides, heat the olive oil over medium heat.

First, add the garlic and onion and cook, stirring often, until the onions are softened, 3 to 5 minutes. Next, add the zucchini, okra, and tomatoes. Stir until coated with the olive oil and garlic and cook for 5 minutes.

Stir in the herbs and season with salt and pepper. Lower the heat and cook until the okra are tender, 6 to 8 minutes more.

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