OKRA RATATOUILLE
This recipe is courtesy of ROBERT IRVINE.
Provided by Eddie Jordan @EDWARDCARL
Categories Vegetables
Number Of Ingredients 9
Steps:
- In a large skillet with deep sides, heat the olive oil over medium heat.
- Add the onion, garlic and cook stirring often until onions are softened 3 to 4 minutes. Add okra and tomatoes stir until coated with olive oil cook 5 minutes
- Stir in the herbs and season with salt and freshly ground pepper. Lower heat and cook until okra is tender 6 to 8 minutes.
RATATOUILLE WITH SHRIMP AND OKRA
Hailing from southern France, ratatouille is a stewed vegetable dish usually consisting of tomatoes, eggplant and summer squash. It's a dish I love to make, and you know I've gotta add my Low Country spin. So, I saute shrimp and okra and stir it in at the end. You're going to love it.
Provided by Kardea Brown
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
RATATOUILLE
In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, then all together, until they become a soft, harmonious stew. This recipe calls for seeding and peeling the tomatoes, which is a bit of work. But it's worth it for the intensity of flavor and the velvety texture. Ratatouille takes some time to make, and tastes better the next day, so plan ahead. The upside is that it's a perfect make-ahead dish for a party. You can store it in the refrigerator for up to 5 days, then gently reheat it, or bring it to room temperature before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, main course, side dish
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Prepare the vegetables: Smash and peel 3 garlic cloves, reserving the 4th. Halve onions through their roots, and slice halves into 1/4-inch-thick pieces. Slice zucchini into 1/4-inch-thick rounds. Cut eggplant into 1-inch cubes or spears. Seed peppers, and cut them into 1/4-inch-thick strips.
- Spread each vegetable on a separate rimmed baking sheet (use extra sheets as necessary). Add the 3 cloves of smashed garlic to the onion pan. Add 1 sprig rosemary and 2 sprigs thyme to each of the pepper, eggplant and zucchini pans. Sprinkle salt lightly over vegetables. Drizzle 3 tablespoons olive oil on each of the pans.
- Place all the pans in the oven (or work in batches if they don't fit at once). Cook until vegetables are very tender and lightly browned at the edges. This will take about 35 to 40 minutes for the peppers (their skins should shrivel), 40 to 45 minutes for the eggplant and zucchini (the eggplant should crisp slightly and the zucchini should be well cooked, so let them go 3 to 5 minutes longer than you normally might), and 60 to 65 minutes for the onions. Don't worry about the vegetables being pretty; they will meld into the ratatouille. Shake or stir the pans every 15 to 20 minutes or so, especially the onions.
- In the meantime, prepare the tomatoes: Bring a large pot of water to a boil. Add tomatoes and blanch until the skins split, about 10 seconds. Use a slotted spoon to quickly transfer the tomatoes to a bowl filled with ice water.
- Using a paring knife, peel the cooled tomatoes (the skins should slip right off). Halve tomatoes across their equators. Set a sieve over a bowl. Working over the bowl, use your fingers to seed the tomatoes, letting the seeds catch in the sieve and the juice run into the bowl. Discard seeds but save juices. Dice tomatoes and add to the reserved juices in bowl.
- Finely grate or mince remaining garlic clove. Add garlic to tomatoes along with bay leaves and a large pinch of salt. Set aside.
- Once vegetables are done cooking, combine them on one baking sheet or a large shallow baking dish and add ingredients from tomato bowl. Toss well. Vegetables will be stacked, and that's O.K. Cover generously with olive oil, using remaining ¼ cup oil or more, and sprinkle with salt. Everything should have a good coat of oil, but should not be drowning in it. Cook at least 1 hour, stirring every 15 to 20 minutes, until vegetables are very tender and imbued with juices and oil. Add salt and pepper to taste, then serve warm, or let cool.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 361 milligrams, Sugar 9 grams
More about "okra ratatouille recipes"
SOUTHERN RATATOUILLE RECIPE | EATINGWELL
Web Jun 3, 2016 Heat oil in a large pot over high heat. Add zucchini, eggplant, onion, poblano and bell pepper. Cook, stirring often, until the vegetables …
From eatingwell.com
Category Healthy Eggplant RecipesCalories 84 per servingTotal Time 40 mins
From eatingwell.com
Category Healthy Eggplant RecipesCalories 84 per servingTotal Time 40 mins
- Heat oil in a large pot over high heat. Add zucchini, eggplant, onion, poblano and bell pepper. Cook, stirring often, until the vegetables are seared and starting to soften, about 5 minutes. Stir in okra, tomatoes, water, thyme, salt and pepper; bring to a boil.
- Reduce heat to maintain a low simmer; partially cover and simmer, stirring often, until the vegetables are tender, 15 to 20 minutes. Remove from heat and stir in garlic and basil. Serve warm, at room temperature or even cold.
RATATOUILLE RECIPE | THE MEDITERRANEAN DISH
Web Jun 6, 2023 This easy ratatouille recipe is my take on the classic vegetable stew from Provence, France. Tomato, eggplant, zucchini, and …
From themediterraneandish.com
4.9/5 (81)Calories 97 per servingCategory Entree
From themediterraneandish.com
4.9/5 (81)Calories 97 per servingCategory Entree
- Place eggplant pieces in a large colander over your sink. Sprinkle with salt. Leave for 20 minutes as the eggplant sweats out its bitterness. Pat dry to remove water and excess salt.
- In a large heavy pot or Dutch Oven, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the onions. Cook, stirring regularly, until translucent (about 5 minutes). Now add the red peppers and green peppers, cook for another 4 minutes, and continue to stir.
- Add the garlic, tomatoes, zucchini, eggplant, wine, and fresh thyme springs. Stir in black pepper, paprika, and rosemary. Season with kosher salt.
- Raise the heat to medium-high and bring to a boil for 5 minutes, stirring once or twice. Turn the heat down then cover and cook over low heat for 20 minutes or so.
FARM FRESH TO YOU - RECIPE: RATATOUILLE WITH OKRA
Web 1 eggplant, cut into 1-inch cubes. 1 medium onion, chopped. 1 poblano pepper, seeded and cut across sideways. 1 package mini sweet mix …
From farmfreshtoyou.com
Servings 8
From farmfreshtoyou.com
Servings 8
FULL CIRCLE - RECIPE: RATATOUILLE WITH OKRA
Web 1-2 tablespoons olive oil. 2 small zucchini, sliced ½-inch thick. 1 eggplant, cut into 1-inch cubes. 1 medium onion, chopped. 1 poblano pepper, seeded and cut across sideways. 1 package mini sweet mix peppers, julienned. …
From fullcircle.com
From fullcircle.com
RATATOUILLE WITH OKRA, JUST BECAUSE! - HOME SWEET SWEDEN
Web Oct 14, 2012 Today I’m going to be making ratatouille – a delightful stew, originating from Nice, in France. There are a great many ways in which ratatouille can be prepared – both from the preparation of the original …
From homesweetsweden.com
From homesweetsweden.com
EASY SKILLET RATATOUILLE RECIPE - THE SOPHISTICATED …
Web Aug 5, 2018 Easy Skillet Ratatouille. This Easy Skillet Ratatouille recipe is a quick and simple way to prepare ratatouille without baking or using a mandoline slicer. It makes a delicious and healthy side dish that's loaded …
From thesophisticatedcaveman.com
From thesophisticatedcaveman.com
12 EASY OKRA RECIPES – A COUPLE COOKS
Web Sep 29, 2022 While it’s technically a fruit, okra is used as a vegetable in cooking. It’s infamous for its slimy texture when it’s overcooked, but when cooked properly it’s popular …
From acouplecooks.com
From acouplecooks.com
OKRA RATATOUILLE RECIPE | EAT YOUR BOOKS
Web We’ve helped you locate this recipe but for the full instructions you need to go to its original source. If the recipe is available online - click the link “View complete recipe”– if not, you …
From eatyourbooks.com
From eatyourbooks.com
OKRA RATATOUILLE – RECIPES NETWORK
Web Oct 21, 2014 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 …
From recipenet.org
From recipenet.org
RATATOUILLE WITH SHRIMP AND OKRA | PUNCHFORK
Web Ratatouille with Shrimp and Okra, a gluten free, paleo and keto recipe from Food Network.
From punchfork.com
From punchfork.com
LOUISIANA RATATOUILLE – JUDITH FINLAYSON
Web Instructions 1. In a skillet, heat oil over medium heat. Add eggplant, in batches, and cook, stirring, until lightly browned, adding more oil if necessary. Transfer to slow cooker …
From judithfinlayson.com
From judithfinlayson.com
SOUTHERN STYLE SKILLET RATATOUILLE - DEEP SOUTH DISH
Web Sep 3, 2016 Southern Style Skillet Ratatouille from Deep South Dish blog - a simple stew of diced vegetables, made with bacon drippings, the Trinity of Southern Cooking, …
From deepsouthdish.com
From deepsouthdish.com
OKRA AND ZUCCHINI RECIPES - SUPERCOOK
Web Ratatouille. gfjules.com. Ingredients: zucchini, okra, red onion, eggplant, red wine vinegar, basil, parsley, olive oil, tomato, oregano, bell pepper, summer squash, sweet corn, …
From supercook.com
From supercook.com
OKRA RATATOUILLE | PUNCHFORK
Web 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 …
From punchfork.com
From punchfork.com
SAVORY SMOKY OKRA TOMATO RATATOUILLE WITH DRIZZLES OF HONEY
Web Oct 3, 2013 1 tablespoon sesame oil 1 teaspoon each sugar and table salt (sugar optional) 1 teaspoon smoked sweet paprika (I use McCormick Smoked Paprika) 4 teaspoons …
From food52.com
From food52.com
OKRA RATATOUILLE RECIPE | COOKING CHANNEL
Web Directions. 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. …
From cookingchanneltv.com
From cookingchanneltv.com
KARDEA BROWN'S RATATOUILLE WITH SHRIMP AND OKRA - YOUTUBE
Web 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. …
From youtube.com
From youtube.com
SKILLET RATATOUILLE WITH OKRA
Web In the same pan, add a little more oil and sauté eggplant, onion, peppers and okra until slightly browned, about 3-4 minutes Next add the tomato, water, thyme, oregano, garlic, …
From vegoutwithrfs.org
From vegoutwithrfs.org
OKRA RATATOUILLE RECIPE | ROBERT IRVINE | FOOD NETWORK
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
You'll also love