Okra Ratatouille

Votes: 2

Time: 25 min.
Complexity: easily
Servings: 2

Recipe for okra ratatouille.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

12 okra fruits, sliced crosswise into 1 cm rounds (cut off the tops with the stems)
2 tbsp. l. olive oil
1 finely chopped clove of garlic
1 small onion, cut into half rings
1 small zucchini, sliced crosswise into 0.5 cm thick circles (cut off the top)
1 diced red tomato
1 sprig fresh oregano (leaves picked and chopped)
2 sprigs fresh thyme (leaves picked and chopped)
Salt and ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: okra, onions, garlic, zucchini, tomatoes, oregano, thyme, okra

Cooking the dish according to the recipe:

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

First, add the garlic and onion and cook, stirring frequently, until the onion is soft, 3-5 minutes. Then add the zucchini, okra, and tomatoes. Stir until the vegetables are coated with olive oil and garlic, and cook for 5 minutes.

Add herbs, salt, and pepper. Reduce heat and simmer until okra is tender, another 6-8 minutes.

Categories:

recipe / Vegetarian dishes / Main courses / Vegetables and mushrooms / American cuisine / Robert Irvine

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