Okra Ratatouille

• 2 tablespoons olive oil
• 1 clove garlic, finely chopped
• 1 small onion, halved and thinly sliced
• 1 small zucchini, top trimmed off, cut crosswise into 1/4-inch rounds
• 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 removed and chopped
• Salt and freshly ground black pepper

1. In a large skillet with deep sides, heat the olive oil over medium heat.
2. First, add the garlic and onion and cook, stirring often, until the onions are softened, 3 to 5 minutes.
3. Next, add the zucchini, okra, and tomatoes.
4. Stir until coated with the olive oil and garlic and cook for 5 minutes.
5. Stir in the herbs and season with salt and pepper.
6. Lower the heat and cook until the okra are tender, 6 to 8 minutes more.

olive oil, clove garlic, onion, zucchini, okra pods, red tomato, oregano, thyme, salt

Taken from www.foodnetwork.com/recipes/robert-irvine/okra-ratatouille-recipe.html (may not work)