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Okra Ratatouille

Okra Ratatouille
  • 2 tbsp 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

Get Ingredients

In a large skillet with deep sides, heat the olive oil over medium heat. Cook the garlic and onion, stirring often, until the onion pieces are softened, 3 to 5 minutes. Add the zucchini, okra, and tomatoes. Mix 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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