Photo: Jennifer Davick; Styling: Buffy Hargett
Fresh summer ingredients make up this quick side dish of Okra and Tomatoes.
Makes 4 servings
8 ounces fresh okra
1 large shallot
3 tablespoons olive oil, divided
1 large green tomato, chopped
1 pt. grape tomatoes, halved
2 garlic cloves, minced
1/3 cup torn fresh basil
1/4 cup fresh flat-leaf parsley leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Thinly slice okra and shallot; sauté in 2 Tbsp. hot olive oil in a large skillet over medium-high heat 6 to 8 minutes or until okra is golden brown; transfer to a bowl. Heat 1 Tbsp. olive oil in skillet. Add green tomato, grape tomatoes, and garlic. Cook, stirring often, 2 minutes or until softened. Combine tomatoes and okra mixture. Stir in basil, parsley, salt, and freshly ground black pepper.