Best Okra Ratatouille Recipes

Ratatouille with Shrimp and Okra image

Provided by Kardea Brown

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons olive oil
1 medium-size sweet yellow onion, diced (1 cup)
1 green bell pepper, diced (1 cup)
2 cloves garlic, minced
3/4 pound eggplant, cut into large chunks
3/4 pound zucchini, cut into large chunks
3/4 pound yellow squash, cut into large chunks
Kosher salt and freshly ground black pepper
2 sprigs fresh thyme
1 pint red cherry tomatoes
1 bay leaf
1 pound medium shrimp, peeled and deveined
3/4 pound okra, cut into 1-inch-thick slices
Juice of 1/2 lemon (about 2 tablespoons)
1/4 cup packed chopped fresh basil leaves, plus more for garnish, optional

Steps:

Heat 2 tablespoons of the oil in a very large, deep skillet. Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 5 minutes. Add the eggplant, zucchini and yellow squash and season with 1 teaspoon each salt and pepper. Cook until the vegetables begin to soften, about 8 minutes.
Stir in the thyme, tomatoes and bay leaf. Reduce the heat to low and simmer until the tomatoes begin to burst, about 12 minutes.
Meanwhile, heat the remaining tablespoon olive oil in a separate large skillet over medium-high heat until hot. Add the shrimp and okra and sprinkle with 1/4 teaspoon each salt and pepper. Cook until the shrimp turns pink and is cooked through, about 6 minutes. Stir in the lemon juice. (This removes the "slime" from the okra.)
Add the shrimp, okra and basil to the vegetables. Stir to combine. Season with salt and pepper. Remove the bay leaf, then sprinkle with additional basil before serving, if desired.

Okra Ratatouille image

Provided by Robert Irvine : Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 9

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

Steps:

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