I love me some okra fries, but after Ryan and I picked up three pounds of okra at the Farmer's Market one Saturday, I knew we needed to find another way to eat it. Thankfully, I had a bunch of other vegetables hanging out in the fridge. Chopping is the hardest part of this recipe, but once you get everything chopped up, it just gets thrown in a skillet with some herbs and cooked until tender. This was a quick and easy side dish that was a perfect dinner accompaniment. I also enjoyed the leftovers cold the next day. I still prefer my okra roasted and eaten with ketchup, but this was another good way to enjoy it :)

One Year Ago: Pear and Blue Cheese Spinach Salad and "End of Summer" Medley Pasta

Okra, Zucchini, and Tomato Saute
adapted from myrecipes.com

Ingredients:
-1 small zucchini, chopped into small pieces
-1 1/2 cups fresh okra, sliced
-2 tbsp chopped red onion
-1 tomato, chopped into small pieces
-1/8 tsp dried basil
-1/8 tsp dried thyme
-dash of freshly ground pepper

Directions:
1. Heat a large nonstick skillet, coated with cooking spray, over medium high heat.
2. Add zucchini, okra, and onion. Saute for 3-5 minutes. Stir in tomato and dried herbs. Continue cooking for 5 minutes, until thoroughly heated, stirring frequently.