Roasted Okra and Cherry Tomatoes

Robin Lieneke


I guarantee you this okra is not slimy! I remembered a tip that I heard on a cooking show about vinegar when I received some fresh okra and needed to come up with a new and different way to cook it that was healthy and still delicious. This recipe fits the bill and it is so super easy you can throw it together in a flash!


★★★★★ 2 votes

5 Min
15 Min


  • 3 c
    fresh okra, sliced into 1/2 inch pieces
  • 2 c
    cherry tomatoes, sliced in half
  • 1/4 c
    tarragon vinegar
  • 3-4 Tbsp
    olive oil
  • 1 Tbsp
    minced onion, dried
  • 1 & 1/2 tsp
    herbs de provence
  • 2 tsp
    sesame seeds
  • to taste

How to Make Roasted Okra and Cherry Tomatoes


  1. Pour vinegar over sliced raw okra and toss to coat, set aside for at least five minutes. Cut cherry tomatoes in half lengthwise.
  2. Spray a cookie sheet with butter flavored no-stick spray. Put all ingredients in a bowl and stir until evenly distributed and coated with oil.
  3. Spread in a single layer on the prepared cookie sheet and Bake at 400 degrees for 15 minutes or until okra is just tender. Put in a bowl and add salt and pepper to taste and serve immediately or this can be served at room temperature or refrigerated. It is fantastic at any temperature!

Printable Recipe Card

About Roasted Okra and Cherry Tomatoes

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern

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