In last week’s veggie share, I had a choice between celery and okra. Most would have gone with the celery. But I decided to take a chance with the okra. Then the fun of finding a good preparation method began.
If not cooked properly, okra can have a slimy inside or a stringiness that makes it difficult to chew. In the south, they tend to cut the okra into pieces, bread and then deep fry it, but that can make it soggy. A friend of mine prefers grilling it with lots of spices. But grilling can result in uneven temperatures and doneness. So I tried this simple roasting technique, which was quick, easy and tasty. Now I’m looking forward to more okra in next week’s share.
Oven Roasted Okra
1/2 lb of okra
Freshly ground black pepper
Crushed red pepper
1 tbsp of olive oil (try jalapeno or chili oil if you have it)
Preheat oven to 425 degrees. Cut off any long tops and rinse. Put oil in a bowl and add okra. Sprinkle with salt, pepper and crushed red pepper as desired. Toss to coat.
Place okra in a single layer on a baking sheet. Roast in the center of the oven for about 15 minutes. Serve as a side or a snack.