Okra and Tomatoes-Late Summer Eats
What’s the name of that green vegetarian talk show host?
Terrible jokes aside, okra is filling up my garden, my fridge and my dinner table. Not to mention the pickles stashed away in my pantry that I canned last week! Yes, okra is plentiful this time of year and if you’re like me, you couldn’t be happier. Though I know there’s some of you out there who claim, “It’s slimy!”, or “What on earth do I do with okra besides fry it?” Here’s a recipe for you that takes away the slime and isn’t fried. It’s a perfect summer side or is strong enough to stand on it’s own for a late summer dinner.
Oven Roasted Okrak and Tomatoes with Celery Microgreens
- 1 lb of of fresh okra, cut into 1/2″ slices
- Big handful (16-20) cherry tomatoes, halved
- Olive oil
- Crushed or minced garlic
- Salt and pepper to taste
- 1 cup panic bread crumbs
Preheat oven to 425. I know that’s high heat in the summer, but it won’t be on long!
Put your okra, cherry tomatoes and garlic in a bowl and drizzle olive oil all over to coat. Toss them all around gently to ensure even coverage. Salt and pepper as you wish. Pour in the panic or whatever other bread crumbs you choose. Spread in an even layer on a baking sheet. I sometimes line my baking sheet in parchment for easy cleanup. Roast for 13-15 minutes until the tomatoes are soft and the okra is lightly browned.
Top with a healthy handful of celery or your preferred micrograms for a fresh crunch and crisp taste.
What do you like to do with okra? Give us your recipes!