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  • Writer's pictureTommy Centola

Roasted Okra and Peppers

I'm getting ready to head to the local Farmer's market. Every week, I walk among the booths to see the local bounty. Okra is often found on these tables. So this week, I will share with you two vegetable dishes featuring this southern staple.

1 pound fresh okra, halved lengthwise

4 red bell peppers, seeded and cut into 1-inch strips

4 orange bell peppers, seeded and cut into 1-inch strips

1 red onion, halved and cut into 1-inch-wide strips

5 garlic cloves, peeled and halved lengthwise

2 jalapeno peppers, seeded and quartered lenghtwise

2 shallots, peeled and quartered

3 tablespoons olive oil

1 tablespoon firmly packed light brown sugar

1 teaspoon kosher salt

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon cayenne

Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper; set aside.

In a lagre bowl, combine okra, bell peppers, onions, garlic, jalapeños, and shallots. Pour olive oil over mixture and stir well to coat. In a small bowl, combine sugar, salt, chili powder, cumin, and cayenne. Sprinkle mixture over vegetables, stirring to combine. spread vegetables onto prepared baking sheet. Bake until lightly browned and tender, 15 to 20 minutes. Serve immediately.


Good Cooking, Good Eating and Good Living!!!

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