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Roasted Okra and Tomatoes

One of my famous "accidental vegan" recipes, Okra and Tomatoes is a classic soul food dish that I've remixed with a one pan, cast iron skillet healthy bake.
Servings 4

Equipment

  • 1 cast iron skillet

Ingredients

  • 1 pound fresh okra stemmed and cut in half, lengthwise
  • 12 ounces cherry tomatoes on the vine
  • 1 onion small, thinly sliced
  • 2 tbsp olive oil
  • ¼ tsp table salt
  • 1/8 tsp black pepper
  • a pinch cayenne pepper (optional)

Instructions

  • Pre-heat oven to 400 degrees and place a cast iron skillet in the oven while it preheats.
  • Once the oven has pre-heated, remove the cast iron skillet from the oven and add the okra, cherry tomatoes on the vine, sliced onion, olive oil, salt, black pepper and cayenne pepper. Toss to evenly distribute the olive oil and seasonings. 
  • Bake for 25 to 35 minutes or until the tomatoes just start to burst and the okra starts to brown on the ends.
  • Serve hot as a side dish or over a bed of rice as a meal.