Roasted Okra and Tomatoes

Roasted Okra and Tomatoes
Diana Rattray
  • 26 mins
  • Prep: 8 mins,
  • Cook: 18 mins
  • Yield: 4 Servings

 This roasted okra with tomatoes is an excellent way to enjoy the vegetable. It's easy, too. With only 3 ingredients plus salt and pepper, the okra and tomatoes are the stars of the dish.

The winning combination of sliced okra and tomatoes makes a delicious side dish for any meal. In this recipe, the okra is sliced, combined with tomatoes, then roasted to perfection with a little olive oil and seasonings.

Okra often gets a bad rap because of its texture. Roasting the okra offers an added bonus -- the okra didn't have that "slimy" texture. So if you like the taste of okra but are put off by the texture, try this method.

See Also

Stewed Tomatoes and Okra

Okra and Tomato Soup Recipe

What You'll Need

  •  8 ounces okra, about 20 to 24 pods (1 to 1 1/2 cups sliced)
  • 1 cup grape tomatoes (or cherry tomatoes)
  • 2 tablespoons extra-virgin olive oil
  • 1 scant teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

How to Make It

  1.  Heat the oven to 425 F (220 C/Gas 7).
  2. Brush a large rimmed baking sheet with a little olive oil or line the pan with foil.
  3. Trim the okra, discarding the stem ends and tips. Slice the okra pods into 1/2-inch rounds and put them in a bowl.
  4. Slice the grape tomatoes in half (lengthwise or crosswise) or slice in 3 or 4 pieces if large. Put them in the bowl with the okra.
  5. Drizzle the olive oil over the okra and tomato mixture and season with the salt and pepper. Toss to coat well. 
  1. Arrange the vegetables in a single layer in the prepared baking pan. Bake for 15 to 20 minutes, until lightly browned around the edges, turning occasionally.

Expert Tips

  • When shopping for okra, choose bright pods free of blemishes. Avoid larger pods. Smaller pods — 4 inches or under — are best.


  • Add one small onion cut in slices to the okra and tomatoes. Toss with the oil and proceed with the recipe.

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