Recipe: Roasted okra, heirloom tomatoes, garlic and mint
Here’s a great seasonal recipe forwarded to me by Diana, one of our CSA members.
This recipe is by great Southern chef Scott Peacock.
1/2 pound okra
1/2 cup sliced red onion
2 cloves garlic, germ removed and thinly sliced
1 cup cherry or heirloom tomatoes, or a mixture of both (cherries can be halved or left whole, depending on their size; heirlooms should be cut into 1 1/2-inch pieces)
1/2 cup field peas or string beans (optional)
1/4 cup fresh mint leaves
3 tablespoons olive oil
Salt and freshly ground black pepper
Preheat the oven to 400 F.
Rinse the okra in cold water and drain well. Trim the stems from the okra tops, but don’t remove the caps. Slice the okra lengthwise and put in a mixing bowl. Add the onion, garlic, tomatoes, peas or beans and mint leaves. Drizzle the olive oil over and season well with salt and pepper. Toss to mix and transfer to a Silpat-lined baking sheet or oiled pan.
Roast in the preheated oven for 8-10 minutes, giving the vegetables a toss if needed.
Serve hot, warm or room temperature.