Recipe of the Week: Roasted Okra and Tomatoes


Solve the okra slime problem by roasting! The final product takes on the crisp texture of potato chips. A perfect summer snack! Change up the spices substituting the Indian Garam Masala blend with garlic powder or chili powder.

Roasted Okra and Tomatoes Recipe using AAS Winners

(Photo courtesy of Jonathan Bardzik)

Servings 6 servings

Ingredients

  • 1/2 lb. okra pods harvest at 2-4″ long
  • 4 tbsp olive oil
  • 2 tbsp Garam Masala
  • 1 pint cherry tomatoes

Instructions

  1. Preheat oven to 425 F.

  2. Slice okra pods in half lengthwise. Toss with 2 tbs olive oil and 1 tbs Garam Masala. Season with salt and pepper and spread in a single layer on a baking sheet. Place in oven.

  3. Toss tomatoes with remaining 2 tbs olive oil and 1 tbs Garam Masala. Season with Salt and pepper.

  4. When okra has roasted for 5 minutes, scatter tomatoes on sheet pan and cook for 7-10 minutes longer until Okra is crisp. Enjoy!

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 )

Google+ photo

You are commenting using your Google+ 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 )

Connecting to %s