Add to favorites

Plan Z Phase: This is a Z2 (ZReduction) recipe.

Okra: you either love ’em or hate ’em. The southern summers sure love ’em because this vegetable is prolific in most gardens during the heat of the summer. If you’re buying okra outside of their growing season look for bright colored pods in the grocery store. For the best texture, avoid pods that are bruised, soft, or over four inches in length.

This delicious recipe was submitted by dieter Nicole. She served it with pork chops and roasted tomatoes. Thanks, Nicole for the inspired dish!

Servings: Serves 4.

Ingredients:

• 18 fresh okra pods, sliced 1/3 inch thick
• 1 Tbl olive oil
• 2 tsp kosher salt, or to taste
• 2 tsp black pepper, or to taste
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika or paprika (optional)

Instructions:

Preheat the oven to 425 degrees. Slice each okra pod in half. Place the okra in a medium bowl and mix with olive oil, garlic powder, paprika, salt, and pepper.

Line a baking sheet with foil or parchment paper. Place the pods face-down on the baking sheet in an even layer. Roast for about 15 minutes until tender and lightly crisped at the edges. Serve immediately. These are best eaten right out of the oven, but you can refrigerate leftovers if desired.

Enjoy!

Cheers,