Roasted Okra Creole

Roasted Okra Creole
Staff Writer
Roasted Okra Creole
MeatlessMonday.com
Roasted Okra Creole

The holy trinity of onion, bell pepper, and celery are sautéed with garlic and tomatoes, then seasoned with allspice, paprika, and cayenne. Okra is browned in the broiler for a smoky taste and irresistible texture before it's sprinkled throughout the spicy tomato base. This recipe comes to us from Donna of Fab Frugal Food.

8
Servings
142
Calories Per Serving
Deliver Ingredients

Notes

*Note: If using frozen okra, make sure to thaw it first.

Ingredients

  • 3  Tablespoons  olive oil
  • large onion, diced
  • green bell pepper, diced
  • stalk celery, diced
  • cloves garlic, minced
  • One 28-ounce can diced tomatoes
  • bay leaves
  • 1/4  Teaspoon  allspice
  • 1  Tablespoon  paprika
  • 1  Teaspoon  cayenne sauce
  • 1  Teaspoon  salt
  • 1/2  Teaspoon  red pepper flakes
  • 16  Ounces  fresh or frozen okra, cut into chunks*

Directions

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onion and sauté until the onion begins to soften, about 2 minutes. Add the bell pepper, celery, and garlic and cook until the garlic becomes fragrant, about 1 more minute.

Stir in the diced tomatoes and bay leaves. Season with the allspice, paprika, cayenne sauce, salt, and red pepper flakes. Reduce the heat to low and simmer, covered, for about 30 minutes, stirring occasionally.

Turn on the broiler. Toss the okra in the remaining olive oil and spread on a baking sheet in a single layer. Broil the okra about 6 inches from the heat, about 3-5 minutes. Remove the okra from the oven and flip with a spatula. Return the okra to the oven and broil until the other sides are browned, about 2-3 minutes. Stir the okra into the tomato mixture and enjoy.

Nutritional Facts

Total Fat
9g
13%
Saturated Fat
6g
25%
Carbohydrate, by difference
15g
12%
Protein
2g
4%
Vitamin A, RAE
47µg
7%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
14mg
1%
Choline, total
12mg
3%
Fiber, total dietary
2g
8%
Folate, total
19µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
16mg
5%
Niacin
1mg
7%
Phosphorus, P
53mg
8%
Sodium, Na
210mg
14%
Water
39g
1%

Okra Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Okra Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

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