When shopping for summer produce, or looking through your weekly CSA, don’t let yourself fall into the same recipe rut. Give those unfamiliar fruits and vegetables a shot, in recipes like this spicy okra dish!
IIN graduate Betsy Templeton created this bold recipe to celebrate the fresh okra and tomatoes from her garden. Okra is high in fiber and packed with vitamins, minerals, and antioxidants. Prepared with Indian spices, it makes for a lovely side dish, and can be served with brown rice or quinoa for a more substantial meal.
- 1 pint of fresh okra
- 2 ripe medium tomatoes (chopped) or 1 pint cherry tomatoes (halved)
- 1 cup blanched green beans
- 1 pint padron or shishito peppers, sliced
- 3 Tablespoons of Sabji masala*, an Indian spice blend
- Extra virgin olive oil
- Salt and pepper
- Preheat oven to 375°.
- Mix the spice blend with enough olive oil to make a paste.
- Slice each okra pod lengthwise.
- With a small spoon, fill each okra cavity with the spice paste, then place on a large roasting pan with the sliced peppers.
- Drizzle vegetables with olive oil.
- Salt and pepper to taste.
- Roast the okra and peppers approximately 10-15 minutes until tender.
- Add chopped tomatoes and green beans, and continue to roast for 10 more minutes.
*The spice blend can be found in an Indian Grocery or Global Food Market.
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