I’m here to set the record straight. Okra doesn’t have to be slimy. Nor must it be deep fried. I know, I know, that sounds impossible, doesn’t it? I love fried okra, sometimes crave it even, but I rarely fry anything at home. Simple, roasted okra is delicious.
This is my favorite okra recipe, my “go-to” potluck, supper on the ground, picnic dish. I’m confident you will agree this is the perfect summer grilling menu side dish. Plus the recipe includes black-eyed peas. Think of all the extra luck you’ll have. Last week after I made this dish for a neighborhood get together, I won a pair of boots! No kidding, here’s a picture of my new boots.
Now back to the recipe.
I found this recipe via a Central Market cooking class several years ago. With inexpensive veggies easily obtained at your local grocery store (or from your own garden), there’s no reason not to give this a try. Add blackened shrimp on top. Mix in a scoop of rice. This recipe is easily adaptable.
Roasted Okra & Peas with Mint
- 1 1/2 cups fresh or frozen black-eyed peas
- 1 pound fresh okra trimmed and cut into 1/2-inch thick rounds
- 1 medium onion cut into 1/2-inch wedges
- 1/2 pound green beans trimmed and cut into one inch pieces
- 2 cups cherry tomatoes halved
- 3 garlic cloves thinly sliced
- 1/4 cup fresh mint leaves chopped
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- If using fresh peas, blanch 2 minutes in boiling salted water. Remove with a slotted spoon and plunge into an ice bath to cool. Drain and dry. If using frozen, let them thaw in a colander and dry.
- Preheat oven to 425 degrees.
- In a large bowl, combine all ingredients. Toss to mix well. Spread onto an oiled jelly-roll pan and roast 8 minutes. Turn veggies with a spatula and roast another 6 minutes. Serve hot.
You can substitute black-eyed peas with crowder peas, field peas, butter beans, or lima beans. I used small purple onions from my garden, as well as a combination of Roma and cherry tomatoes. The one thing you must NOT omit is the mint. Mint is the key to this dish.
Grace Grits and Gardening
Farm. Food. Garden. Life.
Summertime – Norah Jones