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Roasted Okra & Peas with Mint

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Ingredients
  

  • 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

Instructions
 

  • 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.