This is an easy one-pan meal or side-dish that features all of the fresh garden flavors of late summer! You will find most of the ingredients for this recipe at the market this week: okra, squash, bell peppers, garlic, basil, tomatoes, and bacon that is forest-raised and supplemented with a local and organic diet!
- 4 slices bacon
- 1-1/2 tablespoons butter, divided
- 1-1/2 cups chopped Vidalia or other sweet onion
- 1-1/2 cups chopped sweet bell pepper
- 2 cloves garlic, minced or crushed
- 3 medium summer squash, sliced about 1/4″ thick (about 4 cups)
- 1-1/2 cups sliced okra, fresh or frozen, thawed
- 1/2 teaspoon 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 bacon has cooled, chop. Add 1 tablespoon butter to pan drippings and sauté onion and bell peppers over medium heat until tender, about 3 minutes. Add garlic and sauté a couple of minutes more.
Add squash and okra; season with 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 parsley and basil. Gently toss, taste and adjust seasonings.
Cook’s Notes: May also substitute canned tomatoes, undrained. Rotel tomatoes are also great in this dish, for a little extra spice. May substitute kosher or sea salt with garlic powder for the garlic salt. Add cooked beef, sausage, or chicken to make it main dish.