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  • Cooking with Paula Deen

    All About Okra

    May 26, 2020 3 minutes
    Photography by JIM BATHIE
    Recipe Development by
     
    TAYLOR FRANKLIN WANN
    Food Styling by
     
    KATHLEEN KANEN
    Styling by
     
    LUCY FINNEY

    ROASTED OKRA AND PEPPERS

    Makes 4 to 6 servings

    1 pound fresh whole okra, halved lengthwise
    1 (8-ounce) package tricolor mini sweet peppers, halved lengthwise and seeded
    1 red onion, halved and sliced
    1 inch thick
    2 jalapeños, quartered lengthwise and seeded
    2 shallots, quartered
    5 cloves garlic, halved lengthwise
    3 tablespoons olive oil

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