Recipe: Roasted Balsamic Okra with Peaches and Tomatoes
Roasted Balsamic Okra with Peaches and Tomatoes is a fabulous celebration of summer produce and seasonal flavors! Okra is an unsung hero in the non-starchy vegetable category, at peak harvest from late spring through fall. It is high in fiber and a good source of calcium, potassium, and other essential vitamins and minerals.
Some of the most common preparations for okra include gumbo, stir fry, pickled, fried, roasted, and in stews. Despite its unique texture, it is quite versatile! Some individuals may find the slimy texture that forms during cooking off-putting. A helpful tip applied in this recipe is to pair okra with acidic ingredients (such as tomatoes and vinegar) to prevent it from becoming slimy during cooking. The process of roasting vegetables tends to yield a somewhat dry, yet still slightly crunchy, version of the original. Other vegetables we love roasting include broccoli, green beans, brussels sprouts, carrots, and cauliflower. If okra is a vegetable you haven’t tried, or haven’t found a way to enjoy, this dish just might be the one for you!
Roasted Balsamic Okra with Peaches and Tomatoes
Serves 4
Ingredients
- 1/2 pound okra, sliced crosswise
- 1 large tomato (or 2 small), diced
- 1 large peach (or 2 small), sliced
- 1 Tablespoon balsamic vinegar
- Salt and pepper
Directions
- Preheat the oven to 350°F. Coat an 8×8 baking dish with cooking spray.
- Add the okra, tomato, and peaches. Drizzle the okra mixture with balsamic vinegar. Add salt and pepper. Stir to coat.
- Bake for approximately 20-30 minutes, stirring occasionally.
