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.

Source: EatingWell Magazine, July/August 2014




Ingredient Checklist


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.

  • 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.


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

about 1 cup
84 calories; protein 3.3g; carbohydrates 15.1g; dietary fiber 5.6g; sugars 7g; fat 2.3g; saturated fat 0.3g; vitamin a iu 1601.9IU; vitamin c 50.3mg; folate 77.8mcg; calcium 78.4mg; iron 1.1mg; magnesium 62.3mg; potassium 670.5mg; sodium 304.7mg; thiamin 0.2mg.

3 vegetable, 1/2 fat