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.