Roasted Okra Tomatoes Garlic Recipes

BRAISED OKRA WITH ROASTED GARLIC AND TOMATO

Braised Okra with Roasted Garlic and Tomato image

When braised, okra takes on a smooth texture. In this comforting version that captures the deliciousness of late summer ingredients it's cooked alongside fresh tomatoes and roasted garlic. Serve on its own or over polenta, pasta, or rice

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 55m

Yield Serves 4 to 6

Number Of Ingredients 7

Ingredients

1 head garlic
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 small onion, minced (1 cup)
2 pounds beefsteak tomatoes, halved, seeds removed, and chopped (4 cups)
8 ounces okra, trimmed and sliced into 3/4-inch rounds (2 cups)
Parmigiano-Reggiano, grated, for serving

Steps:

Preheat oven to 350°F. Cut top third off of garlic head and place on a piece of parchment-lined foil. Drizzle with oil, season with salt and pepper, and wrap in foil.
Roast until soft, about 1 hour. Let cool, then squeeze out cloves; mash with a fork into a paste. (You should have 1 tablespoon; if more, reserve extra for another use.)
Heat a medium saucepan over medium-high heat; swirl in oil. Add onion, season with salt and pepper, and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add garlic paste and tomatoes; reduce heat to medium and cook, covered, stirring occasionally, until tomatoes begin to release some of their juices, about 8 minutes.
Uncover and simmer 2 minutes more. Add okra; bring to a boil, then cover and simmer until just tender, 5 to 6 minutes. Serve over soft polenta with cheese, more oil, and pepper.

ROASTED OKRA AND CHERRY TOMATOES

Roasted Okra and Cherry Tomatoes image

This is the best recipe yet for okra! Not slimy and very tasty!

Provided by Sonja Ansell

Categories Side Dish Vegetables Tomatoes

Time 1h

Yield 6

Number Of Ingredients 7

Ingredients

30 fresh okra, cut into 1-inch pieces, or more to taste
6 cherry tomatoes, quartered, or more as desired
2 tablespoons extra-virgin olive oil, or as needed
kosher salt to taste
4 slices cooked bacon, crumbled
1 teaspoon minced garlic
2 tablespoons grated Parmesan cheese, or more to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine okra and tomatoes in a bowl. Drizzle enough olive oil over okra mixture to coat; toss and season with salt. Mix bacon and garlic into okra mixture and transfer to a baking dish.
Bake in the preheated oven until okra is tender, about 40 minutes. Sprinkle Parmesan cheese over okra mixture and bake until cheese melts, about 5 minutes more.

Nutrition Facts : Calories 70.4 calories, Carbohydrate 5.2 g, Cholesterol 1.5 mg, Fat 5.1 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 98.5 mg, Sugar 0.7 g

ROASTED OKRA, TOMATOES & GARLIC

Roasted Okra, Tomatoes & Garlic image

This recipe comes courtesy Chef Scott Peacock another okra dish made on the today show for Giada De Laurentiis. Giada had never tasted okra before the show.

Provided by Barb G.

Categories Vegetable

Time 37m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb okra (small)
1/2 cup sliced red onion
2 garlic cloves, thinly sliced
1 cup cherry tomatoes or 1 cup heirloom tomatoes
1/2 cup string bean (optional)
1/4 cup fresh mint leaves
3 tablespoons olive oil
salt and pepper

Steps:

Preheat oven to 400 degrees; line baking pan with release foil or spray with cooking spray.
Rinse the okra in cold water and drain well on paper towel; trim the tops of okra BUT don't remove the caps.
Put okra in prepared baking pan, add sliced onion, garlic tomatoes(whole cherry or cut in half ,cut heirloom tomatoes into chunks) add green beans if using and mint.
Drizzle with olive oil season with salt & pepper, stir together.
Roast in oven for 10 to 12 minutes, giving the vegetables a toss if needed.
Serve hot, warm or at room temperature, enjoy.

Nutrition Facts : Calories 83.7, Fat 6.9, SaturatedFat 1, Sodium 5.3, Carbohydrate 5.5, Fiber 1.8, Sugar 1.7, Protein 1.2

ROASTED OKRA

Roasted Okra image

As a good Southern gardener, I find myself bringing in okra by the armload nearly every other day. Stewed okra is great, but for a little variety, we like to roast ours from time to time. This is so simple and easy and the okra tends to not be nearly as gummy or slimy when roasted. Chopped tomato makes a great addition when we have some handy.

Provided by ncope

Categories Side Dish Vegetables Roasted Vegetable Recipes

Time 20m

Yield 3

Number Of Ingredients 4

Ingredients

18 fresh okra pods, sliced 1/3 inch thick
1 tablespoon olive oil
2 teaspoons kosher salt, or to taste
2 teaspoons black pepper, or to taste

Steps:

Preheat an oven to 425 degrees F (220 degrees C).
Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.

Nutrition Facts : Calories 65.4 calories, Carbohydrate 5.9 g, Fat 4.6 g, Fiber 2.7 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 1286.4 mg, Sugar 0.9 g

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