04 Aug Roasted Okra and Tomatoes
Okra gets a bad rap because it can become slimy when boiled. You will never have that problem with this recipe! All the fabulous flavors of okra and tomatoes with a wonderful texture.
-8 ounces okra, about 20 to 24 pods (1 to 1 1/2 cups sliced)
-1 cup grape tomatoes (or cherry tomatoes)
-2 tablespoons extra-virgin olive oil
-3/4 teaspoon kosher salt
-1/4 teaspoon freshly ground black pepper (or to taste)
Heat the oven to 425
Brush a large rimmed baking sheet with olive oil
or line the pan with foil and brush the foil.
Rinse the okra and pat dry with paper towels.
Trim the pods, discarding the stem ends and
tips. Slice the okra pods into 1/2-inch rounds and
put them in a large bowl.
Slice the cherry tomatoes in half (lengthwise or
crosswise). Put the sliced tomatoes in the bowl with
Drizzle the olive oil over the okra and tomato
mixture and then season with the salt and
pepper. Toss to coat well.
Bake the vegetables for 15 to 20 minutes, or until
lightly browned around the edges, turning
Roasted Okra and Tomatoes Recipe by Diana Rattray