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Roasted Tomato, Okra, and Potato Salad

This dish is a great way to use some of those fresh summer vegetables that you may have in surplus during the peak period of the season.  I am always looking for another way to use okra in season and it fits well in this side dish salad. This salad can be served hot out of the oven or just as well cooled to room temperature. Serves 3 to 4 people but the recipe can be easily adjusted up or down depending on how many you are serving.

Preheat oven to 475 degree F

8 Small New Potatoes, cut into 1” or slightly larger cubes, skin on.

1 Medium sized Onion, peeled and cut into 8 wedges.

1 Medium sized fresh Tomato, core removed and cut into 8 wedges.

8 Okra, stem top end removed but do not cut into seed pod.

2 Tablespoons of olive oil

Kosher Salt

Fresh Black Pepper I

talian style vinaigrette (optional)  

Line a baking sheet with parchment paper or oil liberally. Combine potato cubes and onion wedges in a bowl and coat with half the olive oil. Mix to coat well.  Spread the potato and onions out on the baking sheet leaving plenty of space between the pieces. Sprinkle with kosher salt and fresh black pepper. Roast in a 475 degree oven for 10 minutes. While the vegetables are roasting prepare the tomato and okra and mix in a bowl with the remaining olive oil. Mix to coat well. When the potatoes and onions have roasted for 10 minutes remove the baking sheet from the oven and add the tomato, okra mixture trying to spread them out between the potatoes and onions. Salt and pepper the tomatoes and okra and return the baking dish to the oven for 10 to 15 minutes or until all vegetables are starting to caramelize. Remove from the oven and spoon into a serving bowl. Add a splash or 2 of Italian style vinaigrette and mix to coat. Serve hot or warm.

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Tomato, Okra, Potato,

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Freedom Valley Farm - Season Extension from Local Growers Guild on Vimeo.