Roasted Okra & Tomato with Garlic2012-08-23
- Servings : 4
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
Now is the time to pick up perfectly ripe tomatoes & okra from the farmer’s market. Lately I’ve been arriving at our local market in the hour before closing to get the best deals. Farmers are starting to pack up and will often offer a discounted price on produce to avoid having to haul it back. Among my other purchases last Saturday, I brought home two bags full of huge tomatoes, another two bags of fresh okra and a few heads of garlic.
I started making this dish last summer, when I realized how well the veggies pair together. In fact, I think I may have made it four or five times in one week.
Serve over rice or other grain for a light meal, or enjoy the veggies as a side dish.
- 1 lb. okra, stem ends trimmed
- 3 large tomatoes, each cored and cut into wedges
- 1 head of garlic
- 1/4 C. extra-virgin olive oil
- 1 t. salt
- few dashes pepper
Preheat oven to 400F.
Slice top 1/2" from garlic head, exposing cloves.
In large baking dish, mix together trimmed okra, sliced tomatoes, most of the olive oil (reserving about a teaspoon for the garlic,) salt and pepper. Toss to combine. Tuck head of garlic into the corner of the baking dish and drizzle with remaining olive oil.
Place dish in oven and roast veggies 35-45 minutes, until the okra is tender and the tomatoes have softened.
Remove from oven. Squeeze garlic to release cloves, leaving behind a papery "shell." Stir garlic into the okra and tomatoes.
The tomatoes and olive oil will make a delicious broth in the bottom of the pan. Spoon veggies & broth over hot rice and serve.
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