Baked Okra With Tomato And Pepper – a delicious recipe with okra, white wine vinegar, extra virgin olive oil, onions, garlic, ground coriander. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Rinse okra; drain and pat dry with paper towel. Trim stalks, without cutting into pod. Place in a shallow dish in one layer. Season well and toss with vinegar. Set aside for 40 mins.
2
Preheat the oven to 350u00b0F. Lightly grease a 2-quart baking dish. Heat 1 tbsp of oil in a nonstick skillet on medium heat. Saute onion for 15 mins, stirring frequently, until golden. Add garlic and coriander and cook for another 1-2 mins. Spread into prepared dish.
3
Rinse okra and arrange over onion mixture. Cover with tomato and top with pepper strips in a criss-cross pattern. Sprinkle with parsley and season to taste. Drizzle with remaining oil and 1/2 cup water.
4
Bake for 1 hour, until okra is tender but not soft. Serve warm or at room temperature.
213
kcal
Calories
15
g
Fat
15
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 2/3 lbs okra, 3/4 cup white wine vinegar, 1/4 cup extra virgin olive oil, 2 medium onions, chopped, and more.
Yes, Baked Okra With Tomato And Pepper falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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