Oven-roasted okra

1 Servings

Ingredients

QuantityIngredient
2tablespoonsExtra-virgin olive oil
½tablespoonGround coriander
1teaspoonGround cumin
¼teaspoonHerb salt (I used more, see recipe below)
¼teaspoonCayenne
poundsSmall okra, rinsed and patted dry
Olive oil spray
6Lemon or lime wedges
3tablespoonsDried cilantro
2tablespoonsDried basil
1tablespoonDried dill
2teaspoonsDried marjoram
1teaspoonDried oregano
½teaspoonCayenne
4tablespoonsCoarse sea salt

Directions

HERB SALT BLEND

(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@...>