Recipe courtesy of Robert Irvine

Okra Ratatouille

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 2 servings
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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


  1. In a large skillet with deep sides, heat the olive oil over medium heat.
  2. 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.
  3. 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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