Okra and tomatoes are some of the South’s summer stars for veggies. And they go unbelievably well together. Okra, as I have mentioned before, does not have to be fried and does not have to be slimy. A quick saute does the trick in my skillet okra, corn and tomatoes recipe. But in today’s recipe for this whole roasted okra and tomatoes, I’ve opted for a quick roast in the oven. If you’ve never had it this way, you gotta try it! This veggie side dish couldn’t be easier, either. Just toss the okra and tomatoes with the olive oil and simple seasonings and then roast for about 15 minutes. The okra gets charred and a bit crispy, while being perfectly tender on the inside and no trace of slime. The tomatoes shrivel and char up a bit and become a little ball of juicy just waiting to burst right in your mouth. It’s a great combination of textures with a deep flavor. Roasting is a beautiful thing that way. Try this fast, healthy and delicious whole roasted okra and tomatoes at your table soon! Enjoy! XO, Kathryn
