Roasted Okra with Sweet & Tangy Red Pepper Relish
Source: Hollie Greene, JoyFoodly
This recipe was demonstrated for CUESA’s Market to Table program on August 2, 2014. The recipe is from Chef Hollie’s Joyful 12, an online kitchen learning lab that helps parents learn how to joyfully get fruits and veggies into their families’ diets.
3 big handfuls (about ½ pound) okra
2 teaspoons olive oil
¼ teaspoon salt
Red Pepper Relish
1 red bell pepper
⅓ cup water
⅓ cup sugar
2 tablespoons sherry vinegar (red wine vinegar or cider vinegar can be substituted)
1. Take 5 minutes to pull out all of your ingredients, measuring equipment, and cooking equipment, and place everything on a cookie sheet. Preheat the oven to 400°F.
2. Wash the okra. Cut it on the bias into slices. Toss in a bowl with the olive oil. Spread out on a cookie sheet lined with foil or parchment paper. Sprinkle with salt.
3. Wash the pepper. Remove the stem, seeds, and ribs. Cut it into small dice and set aside.
4. Peel and dice the shallot and set aside.
5. Roast the okra for 12 to 14 minutes. You can pull it out of the oven halfway through cooking and turn them over to help brown them evenly.
6. Sauté the red pepper in a non-stick pan for 5 minutes over medium-low heat with no oil. Set aside.
7. Make simple syrup by combining the water and sugar in a small saucepan and cook over low heat until the sugar has dissolved (about 2 to 3 minutes).
8. Add the diced shallot to the simple syrup while it’s hot and let it sit for 5 minutes to cook the shallot slightly.
9. Combine the sautéed pepper, the syrup with the shallots, and the vinegar in a bowl. Cover until ready to use.
10. Serve the roasted okra with the relish on the side or drizzled over the top. Leftover relish is delicious over sautéed corn or roasted green beans!