Tuesday, June 21, 2016

Summer Veggie Skillet - Squash and Okra with Onion and Tomato

A vegetable skillet meal, made from fresh summer squash, sweet Vidalia onion, with fresh okra and tomato.

Summer Veggie Skillet - Squash and Okra with Onion and Tomato

This is one of my favorite summertime skillet vegetable dishes - just simply squash and sweet onions, sauteed in a little bit of bacon drippings and butter, and stewed down with sliced okra, fresh tomatoes and finished with some garden parsley and basil. Quick and easy to make, I can make a meal of this entire pan on these hot summer days!

I used my new food processor dicing bowl kit to dice up the tomato and then switched to the slicing blade to zip through the squash. Awesome. I'm sure enjoying using this kitchen tool!

Check out my other veggies and sides on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Summer Veggie Skillet - Squash and Okra with Onion and Tomato

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 4 to 6 servings

  • 2 slices bacon
  • 1-1/2 tablespoons butter, divided
  • 1-1/2 cups chopped Vidalia or other sweet onion
  • 3 medium summer squash, sliced about 1/4" thick (about 4 cups)
  • 1-1/2 cups sliced okra, fresh or frozen, thawed
  • 1 teaspoon garlic salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
  • 1 large tomato, peeled and coarsely chopped, juices retained
  • 1 tablespoon fresh chopped parsley, plus more for garnish
  • 1 tablespoon fresh chopped basil, plus more for garnish

Cook bacon to crisp; remove and set aside. Once cooled, chop. Add 1 tablespoon butter to pan drippings and saute onion over medium heat until tender, about 3 minutes. Add squash and okra; season with garlic salt, pepper and Cajun seasoning. Cook and stir for 3 minutes. Stir in tomatoes and their juices, reduce heat to low, cover and cook about 15 minutes, or to desired tenderness. Add bacon, remaining butter and the herbs; gently toss, taste and adjust seasonings.

Cook's Notes: May also substitute canned tomatoes, undrained. Rotel tomatoes are also great in this dish. May substitute kosher or sea salt with garlic powder for the garlic salt. Add cooked beef, sausage or chicken to make it main dish.

Source: http://deepsouthdish.com

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Posted by on June 21, 2016
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  1. Mary this looks delicious, girl! I'm going to make it this weekend. As always, thank you for sharing. :)

    1. You're welcome Gina - hope you enjoyed it!!

  2. Mary this looks delicious, girl! I'm going to make it this weekend. As always, thank you for sharing. :)

  3. I have more summer squash than Carder had liver pills ... this is great!

  4. will be made on labor day thanks !

  5. I look forward to your recipe posts. I still make your biscuits and I have only gotten better. Keep up the great work.

    1. Thanks so much Vanessa and yay on those biscuits!!


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