Adding okra to traditional ratatouille gives this French vegetable stew recipe Southern flair. It's delicious on the day it's cooked, but even better the next day. Serve as a side to grilled chicken or on top of thick, crusty bread.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2014
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Seed your tomatoes for seed-free soups, sauces and stews: Cut the tomato in half crosswise and scoop out the seeds with your finger while gently squeezing.

Nutrition Facts

83.8 calories; protein 3.3g 7% DV; carbohydrates 15.1g 5% DV; exchange other carbs 1; dietary fiber 5.6g 22% DV; sugars 7g; fat 2.3g 4% DV; saturated fat 0.3g 2% DV; cholesterolmg; vitamin a iu 1601.9IU 32% DV; vitamin c 50.3mg 84% DV; folate 77.8mcg 19% DV; calcium 78.4mg 8% DV; iron 1.1mg 6% DV; magnesium 62.3mg 22% DV; potassium 670.5mg 19% DV; sodium 304.7mg 12% DV; thiamin 0.2mg 20% DV.