Souther Ratatouille

I am always looking for ways to use squash, eggplant, and all the other veggies that seem to come in profusion during the summer.  This is further complicated by the fact that I tend to prefer greens, lettuce, broccoli and other winter vegetables.  I made a big pan of this Southern Ratatouille at my daughter’s house this week.  I call it “southern” because it includes some traditional southern ingredients, such as butterbeans and okra.  Give it a try! It uses up a ton of summer veggies and taste great.  This was one of the yummiest ways to eat these veggies that I have ever tried.  I proclaim my invention a success!

Slice and sauce your okra

Slice and sauce your okra

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Southern Ratatouille

Ingredients:

  1. Sliced okra
  2. Coconut oil
  3. Chopped onion
  4. Minced garlic
  5. Olive oil
  6. Chopped pepper
  7. Chopped squash
  8. Chopped eggplant
  9. Chopped tomato
  10. Chopped summer savory
  11. Cooked butterbeans
  12. Salt and pepper

Directions:

Heat up some coconut oil in a frying pan.  When the coconut oil is hot, add the sliced okra in a single layer.  Let that sizzle away until getting brown.  Then turn and let cook until the other side is getting brown.  Remove from heat and put on a plate to save for later.  

Toss the onions, garlic and peppers in a hot frying pan with the olive oil.  Sautee until fragrant and just getting soft.  Add the chopped squash and cook until barely soft.  Then add the chopped tomatoes, eggplant, and summer savory and cook until things are getting juicy and fragrant.  Maybe 5-10 minutes.  Add the precooked butterbeans (or other peas/beans) and heat through.  Remove from heat and quickly stir in the okra.  Finish with salt and pepper and serve.  

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We had this with grilled ribs but it really is a great side dish for almost anything.  

Eat your veggies!

Robin

Southern Ratatouille
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Ingredients
  1. Sliced okra
  2. Coconut oil
  3. Chopped onion
  4. Minced garlic
  5. Olive oil
  6. Chopped pepper
  7. Chopped squash
  8. Chopped eggplant
  9. Chopped tomato
  10. Chopped summer savory
  11. Cooked butterbeans
  12. Salt and pepper
Instructions
  1. Heat up some coconut oil in a frying pan. When the coconut oil is hot, add the sliced okra in a single layer. Let that sizzle away until getting brown. Then turn and let cook until the other side is getting brown. Remove from heat and put on a plate to save for later.
  2. Toss the onions, garlic and peppers in a hot frying pan with the olive oil. Sautee until fragrant and just getting soft. Add the chopped squash and cook until barely soft. Then add the chopped tomatoes, eggplant, and summer savory and cook until things are getting juicy and fragrant. Maybe 5-10 minutes. Add the precooked butterbeans (or other peas/beans) and heat through. Remove from heat and quickly stir in the okra. Finish with salt and pepper and serve.
Notes
  1. We had this with grilled ribs but it really is a great side dish for almost anything.
Bell's Best Berries http://bellsbestberries.com/
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