Roasted Okra and Tomatoes

roasted okra and tomatoes
Diana Rattray
Prep: 8 mins
Cook: 18 mins
Total: 26 mins
Servings: 4 servings
Nutrition Facts (per serving)
84 Calories
7g Fat
5g Carbs
2g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 84
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 588mg 26%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 8%
Protein 2g
Calcium 52mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Roasting is an excellent way prepare just about any vegetable, as there is very little prep time involved. Plus, the light browning—or caramelization— from the heat of the oven enhances the natural sweetness and flavor of the vegetables. This roasted okra with tomatoes is an excellent example. With only 3 ingredients plus kosher salt and pepper, the okra and tomatoes are the stars of the dish.

The winning combination of fresh sliced okra and sweet grape tomatoes makes a delicious side dish for any meal. In this recipe, the okra is sliced, combined with the tomatoes, then roasted to perfection with a small amount of olive oil and some seasonings.

Okra often gets a bad rap because of its off-putting texture. Roasting the okra offers a bonus; the okra loses that "slimy" mouthfeel. So, if you like the taste of okra but are put off by the texture, this roasting method just might change your mind.


  • 8 ounces okra, about 20 to 24 pods (1 to 1 1/2 cups sliced)
  • 1 cup grape tomatoes (or cherry tomatoes)
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper (or to taste)

Steps to Make It

  1. Gather the ingredients.

  2.  Heat the oven to 425 F (220 C/Gas 7).

  3. Brush a large rimmed baking sheet with olive oil or line the pan with foil and brush the foil.

  4. Rinse the okra and pat dry with paper towels. Trim the pods, discarding the stem ends and tips. Slice the okra pods into 1/2-inch rounds and put them in a large bowl.

  5. Slice the grape tomatoes in half (lengthwise or crosswise) or slice in 3 or 4 pieces if they are large. Put the sliced tomatoes in the bowl with the okra.

  6. Drizzle the olive oil over the okra and tomato mixture and then season with the salt and pepper. Toss to coat well. 

  7. Arrange the seasoned okra and tomatoes in a single layer in the prepared baking pan.

  8. Bake the vegetables for 15 to 20 minutes, or until lightly browned around the edges, turning occasionally.


  • When shopping for okra, choose bright green pods free of damage and blemishes. Avoid larger pods, which can be fibrous and tough. Smaller pods (4 inches or under) are best.
  • Keep fresh okra refrigerated in plastic food storage bags for up to 3 days. 

Recipe Variations