Roasted Potato And Okra Salad

1. 1

   Preheat oven to 450u00b0. Bring potatoes and water to cover to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low, and simmer 15 to 20 minutes or until fork-tender. Drain and cool completely (about 20 minutes).

2. 2

   Toss together okra, 1 Tbsp. olive oil, 1 tsp. salt, and 1/2 tsp. pepper, and place in a single layer in a jelly-roll pan. Cut potatoes in half, and toss with remaining olive oil, salt, and pepper. Place potatoes in a single layer in another jelly-roll pan.

3. 3

   Bake okra and potatoes at 450u00b0 for 20 to 25 minutes or until tender and golden brown. Remove from oven, and let stand 5 minutes.

4. 4

   Cut okra pods in half lengthwise. Toss together potatoes, okra, vinaigrette, and green onions in a medium bowl. Serve immediately.

5. 5

   Lemon-Thyme Vinaigrette: Stir together shallot and white wine vinegar in a small bowl. Let stand 10 minutes. Stir in zest and next 3 ingredients. Add oil in a slow, steady stream, whisking until smooth.

* Per serving · 4 servings · Values may vary.