Is there any chance you still have a tomato or two left over from last week’s box? This recipe is from Scott Peacock.
Ingredients:
1/2 pound okra 1/2 cup sliced red onion 2 cloves garlic, thinly sliced 1 cup chopped tomatoes 1/2 cup field peas or string beans 1/4 cup fresh mint leaves 3 tablespoons olive oil Salt and freshly ground black pepper
Preparation:
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.