Chef and storyteller Jonathan Bardzik features two AAS Winners, Candle Fire okra and Candyland Red currant tomatoes in a unique roasted vegetable snack.
In this video, chef and story-teller Jonathan Bardzik demonstrates how to grow and cook with award-winning All-America Selections winning varieties. A printable recipe card is below.
Roasted Okra and Tomatoes
Solve the okra slime problem by roasting! The final product takes on the crisp texture of potato chips. A perfect summer snack! Change up the spices substituting the Indian Garam Masala blend with garlic powder or chili powder.
- 1/2 lb. Candle Fire okra pods harvest at 2-4" long
- 4 tbsp olive oil
- 2 tbsp Garam Masala
- 1 pint Candyland Red tomatoes
Preheat oven to 425 F.
Slice Candle Fire Okra pods in half lengthwise. Toss with 2 tbs olive oil and 1 tbs Garam Masala. Season with salt and pepper and spread in a single layer on a baking sheet. Place in oven.
Toss Candyland Red tomatoes with remaining 2 tbs olive oil and 1 tbs Garam Masala. Season with Salt and pepper.
When okra has roasted for 5 minutes, scatter tomatoes on sheet pan and cook for 7-10 minutes longer until Okra is crisp. Enjoy!
“This post is provided as an education/inspirational service of All-America Selections. Please credit and link to All-America Selections when using all or parts of this article.”
YUM-O!! And I eat okra lots of ways!!!