Oven-roasted okra

Yield: 1 Servings

Measure Ingredient
2 tablespoons Extra-virgin olive oil
½ tablespoon Ground coriander
1 teaspoon Ground cumin
¼ teaspoon Herb salt (I used more, see recipe below)
¼ teaspoon Cayenne
1½ pounds Small okra, rinsed and patted dry
Olive oil spray
6 Lemon or lime wedges
3 tablespoons Dried cilantro
2 tablespoons Dried basil
1 tablespoon Dried dill
2 teaspoons Dried marjoram
1 teaspoon Dried oregano
½ teaspoon Cayenne
4 tablespoons Coarse sea salt


(from Yamuna's Table)

Preheat the oven to 500 degrees F. In a bowl, combine the oil, coriander, cumin, salt, and cayenne; whisk to mix. Toss the okra in the seasoned oil.

Spread out in a single layer on one or more baking pan(s). Spray the okra with oil and roast for 10 to 12 minutes, shaking the pan occasionally, until it is tender and golden-brown. Serve hot with a lemon wedge.

Herb Salt Blend: Combine the ingredients in a blender jar. Cover and blend until the seasonings are finely ground. Store in a spice jar with a shaker top and screw-on lid.

Note: I did not grind this mixture.

Posted to FOODWINE Digest 4 November 96 Date: Mon, 4 Nov 1996 17:05:50 -0500 From: "Roberta K. Merkle" <rmerkle@...>

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