Okra? Oh yeah!

By Sidra Forman

I know that okra is somewhat controversial: People tend to either love it or hate it. Wherever you fall, I suggest you try roasting fresh okra, which is my favorite way to prepare the vegetable. Plus, it yields less slimy results! Okra is in season right now and available at grocery stores and farmers’ markets. In my small urban kitchen garden, I have four plants producing about a dozen fresh pieces daily!

When buying okra, look for crisp unblemished pods and store in the refrigerator until you are ready to cook. And when you do, you’ll be enjoying a good source of vitamins A and C, fiber, antioxidants, iron and calcium.

Roasted Okra

Serves 1

6 large or 12 small okra, trim top and cut in half lengthwise
¼ cup sweet onion sliced thin
1 ½ tsp olive oil
1/8 tsp salt
freshly ground black pepper to taste

1. Preheat oven to 400° F.

2. In a medium-size bowl, combine okra, onion, olive oil, salt and pepper. Toss
until okra is thoroughly coated.

3. Place okra on a baking sheet and cook until lightly browned, about
10 minutes. Remove and serve hot or room temperature.

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