2 medium potatoes 2 cups fresh or frozen okra 2 cups of onion 1 large red ripe tomato 1 yellow squash 1 1/2 tsp. salt 1 tsp. granulated garlic (or 1 clove) 2 tsp. black pepper 1 tsp. cayenne pepper 1 Tbsp. Extra Virgin Olive Oil
In a large, non-stick skillet heat olive oil. Thinly slice all vegetables and throw into skillet. Add all the spices, and cook for a LONG time, until vegetables are nearly mush and browned. Serves 4, tastes fantastic!! Serves 4 generously!
I LOVE this recipe all year 'round! It DOES TAKE PRACTICE - but is worth the effort every time. Warms you up in winter, and is great for a fresh veggie summer lunch too! (Even better in summer if you can find tomatoes that are pink - not yet fully ripe. Extra tangy = YUM!!!!!)