OVEN-ROASTED, LEMON-PARMESAN OKRA

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Oven-Roasted, Lemon-Parmesan Okra image

Modified from the dallasnews.com -- Recipe by Tina Danze, published August 10, 2011. NOTE: Recently, I saw on America's Test Kitchen (or Cook's Country), to use frozen okra thawed and blotted dry in recipes, rather than trying to find decent fresh okra in grocery stores!

Provided by KerfuffleUponWincle

Categories     Lemon

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces small okra (small whole ~ frozen okra, thawed and patted dry)
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 lemon (zest of)
1 1/2 tablespoons parmigiano-reggiano cheese (finely grated)
1/2 teaspoon coarse salt (or to taste)
fresh ground black pepper (to taste)
1 tablespoon parmigiano-reggiano cheese (additional garnish, finely grated)

Steps:

  • Preheat oven to 425°F.
  • Toss whole okra with oil, lemon juice, zest, 1 1/2 tablespoons grated cheese, salt and pepper. Place okra on a rimmed baking sheet and roast until tender, about 15 minutes.
  • Remove okra from oven, and immediately top with additional grated cheese.
  • Taste and season with additional salt and pepper, if necessary.
  • Makes four servings.

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