Okra and Onions
Reader Enough Already! pointed me to this simple and delicious recipe for Okra and Onions which originally appeared in the New York Times. It’s a great way to prepare squash or other late-season produce, as well as okra. Makes 4 servings.
Ingredients:
1 lb okra, stems removed and sliced in half lengthwise
1 medium onion, approximately 1 c, peeled and cut in half then sliced into halfmoons
3 T olive oil
Salt and pepper to taste
Shiso, mint or basil for garnish
Method: preheat oven to 400 degrees. Toss the okra and onions in olive oil then spread out on a cookie sheet. Roast 20 minutes, until onion is softened and okra is beginning to brown. Salt and pepper to taste then garnish with chopped herbs.
Thanks for checking it out, Burnt. I think next time I might roast the onions a while first to soften them up a bit. I’m also wondering if it might not work in a foil packet on the grill….