Whole okra and cherry tomatoes are roasted high and fast in the oven for a quick, healthy vegetable side dish.
Okra and tomatoes are some of the South’s summer stars for veggies.
And they go unbelievably well together.
Okra, as I have mentioned before, does not have to be fried and does not have to be slimy.
A quick saute does the trick in my skillet okra, corn and tomatoes recipe.
But in today's recipe for this whole roasted okra and tomatoes, I’ve opted for a quick roast in the oven.
If you’ve never had it this way, you gotta try it!
This veggie side dish couldn’t be easier, either.
Just toss the okra and tomatoes with the olive oil and simple seasonings and then roast for about 15 minutes.
The okra gets charred and a bit crispy, while being perfectly tender on the inside and no trace of slime.
The tomatoes shrivel and char up a bit and become a little ball of juicy just waiting to burst right in your mouth.
It's a great combination of textures with a deep flavor. Roasting is a beautiful thing that way.
Try this fast, healthy and delicious whole roasted okra and tomatoes at your table soon!
Enjoy!
XO,
Kathryn
Whole Roasted Okra and Tomatoes
Ingredients
- 1 pound okra, tops cut off
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 450.
- Meanwhile, trim your okra and combine all of the ingredients in a bowl. (Or be lazy like me and dump everything onto the roasting pan and toss it with your hands. Fewer dishes.)
- Roast the okra and tomatoes for about 10 minutes, then shake the pan to help the veggies rotate a bit for even charring and roast for another 5 minutes. Serve hot!
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