I am crazy about okra when it roasted in this manner. Simple and easy. Freshly picked okra pods, olive oil, sea salt and hand-ground black pepper and a very generous scattering of shredded Parmigiano Reggiano.
As a young person I was not a particularly picky eater, but I was pretty horrified by bowls of slimy okra on the dinner table. I just could not eat it. No way. My reaction was met with a cross look by my Mother while mumbling once again about the starving children somewhere. For many years I avoided okra. Only in various Cajun dishes did it make edible sense to me.
Roasted or grilled? By the platefuls…handfuls…delicious. Crisp on the outside, moist on the inside. Summer okra.
Parmesan Roasted Fresh Summer Okra
- 1 lb of fresh okra pods, rinsed and patted dry
- 1/2 cup freshly shredded Parmesan
- 1/4 to 1/3 cup good quality olive oil
- sea salt and freshly ground black pepper
- Preheat oven to 400 degrees.
- Line a sheet pan (or two) with parchment paper.
- In a large bowl toss okra with olive oil, sea salt and black pepper. Spread out on parchment lined sheet tray(s).
- Roast for about 12-15 minutes just until slightly softened and crispy. Add more parmesan to serve.
Teresa Blackburn www.teresablackburnfoodstyling.com