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Roasted Okra and Tomatoes


Roasted Okra and Tomatoes

Roasted Okra and Tomatoes

Photo: Diana Rattray

 The winning combination of sliced okra and tomatoes makes a delicious side dish for any meal. In this recipe, the okra is sliced, combined with tomatoes, then roasted to perfection with a little olive oil and seasonings.

Prep Time: 8 minutes

Cook Time: 18 minutes

Total Time: 26 minutes

Yield: Serves 4


  •  8 ounces okra, about 20 to 24 pods
  • 1 cup grape tomatoes
  • 2 tablespoons olive oil
  • 1 scant teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


 Heat the oven to 425° F. Brush a large lined baking sheet with a little olive oil or line with foil.

Trim the okra, discarding the stem ends and tips. Cut the pods into 1/2-inch slices and put them in a bowl.

Slice the grape tomatoes in half (lengthwise or crosswise) or slice in 3 or 4 pieces if large. Put them in the bowl with the okra.

Drizzle the oil over the okra and tomato mixture and season with the salt and pepper. Toss to coat well. 

Arrange the vegetables in a single later in the prepared baking pan. Bake for 15 to 20 minutes, until lightly browned around the edges, turning occasionally.

Serves 4.

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