Friday, August 13, 2010

Roasted Balsamic Okra and Tomatoes

Can you stomach another post on okra? Okay, this is the easiest, and most eye catching way to prepare it. Just slice the tender pods in half lengthwise, spread them out on a lined baking sheet, toss with balsamic vinegar, a bit of olive oil, sea salt and pepper. Arrange a handful of halved cherry tomatoes on the same pan. Roast at 425 for about 10-15 minutes. Squeeze a wedge of fresh lemon over top, and serve. You can also sprinkle with fresh, chopped basil. So good!

I just learned that acidity, (like vinegar or citrus), keeps the classic okra slime at bay. If you are not a fan of okra because of this quality, try this preparation. Zero slime factor!

1 comment:

  1. Thank you! I love okra, but the slime gets to me after a few bites. I have lived in NC for almost five years now, and I admire the okra at the farmer's market but always stop short of buying it. I'm going to give this recipe a try :) Great photos, too!