Okra Ratatouille (Robert Irvine) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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:
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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