It is good to eat a variety of vegetables every day! This crowd pleasing recipe is an easy to prepare side dish and is ready in less than 30 minutes.
If you want it for the main meal, add cooked chickpeas and raisins at step 2, and serve on a bed of cooked basmati rice.
1 small onion, sliced
4 garlic cloves, minced
4 cups fresh okra, cut lengthwise (or use frozen okra)
1 pint halved cherry tomatoes (place them between two plates and slice all at once)
¼ cup basil, chiffonade
Sea salt and pepper to taste
Squeeze of lime
Heat skillet, add a couple of tablespoons of olive oil. Add sliced onion and sauté until translucent. Stir in the garlic cloves and cook until onion is golden.
Add sliced okra. Season with sea salt and pepper, and cook until okra is tender and bright, about 10 minutes. If using frozen okra, bring them up to being heated through.
Add halved cherry tomatoes. (Segmented tomatoes can be substituted.) Cook for three minutes. Top with the fresh basil, finish with a squeeze of lime, and serve.
For an Indian flavor, add ¼ tsp of garam marsala.
They will come and shout for joy on the height of Zion, and they will be radiant over the bounty of the Lord… Jeremiah 35:12
Cook Remodeling services the following East Phoenix Valley Cities;
Scottsdale, Arcadia, Ahwatukee, Chandler, Sun Lakes, Tempe, Mesa, Gilbert, Queen Creek, Florence, Paradise Valley, Cave Creek, Fountain Hills, and Rio Verde