Roasted Okra

Roasted okra with tomatoes added. Due to the sheer bulk of biomass I roasted in this batch, it took about 45 minutes and I covered the pan for the first half.

Just about any vegetable may be roasted, it seems. Okra really benefits from this treatment, as it turns out less slimy. The okra needs to be small and tender for this recipe, as roasting magnifies the woodiness of larger specimens. I will try this in the future with tomatoes, as a roasted version of stewed tomatoes and okra.

Ingredients

about 250g okra per person
salt to taste
pepper to taste
olive oil

Method

Preheat the oven to 225C. Top and tail the okra. Toss with a drizzle of olive oil and the salt and pepper (Maldon sea salt and fresh cracked pepper, naturally) in a baking dish. Roast for about 15 to 20 minutes until the okra is lightly browned. Serve up right away.

Advertisements

About timwaterman

I am a landscape architect, urbanist, writer, and lecturer based in London.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: