Roasted Za'atar Okra
Roasted okra is less slimy in texture than stewed or sautéed okra, and it gets a tasty crunch. Za’atar is a Middle Eastern spice blend made with thyme, sumac, sesame seeds and sea salt. If you want to switch up the flavor, substitute Cajun seasoning for a spicy alternative to the za’atar. If the za’zatar blend you’re using doesn’t contain salt, you’ll need to add a sprinkling of kosher salt or sea salt.
Servings: 1 pound
- 1 pound okra
- 2 tablespoons extra virgin olive oil
- 2 tablespoons za’atar
- Fresh ground pepper
Preheat oven to 425 degrees.
Rinse the okra and dry very well. They should be completely dry before using.
Slice the okra in half lengthwise. Place in a medium size mixing bowl with the olive oil, za’atar and pepper.
Transfer to a foil- or parchment paper-lined sheetpan. Make sure the okra is in a single layer with some space in between so they crisp up in the oven.
Roast for about 20 minutes (perhaps longer depending how roasted you prefer them). Give the pan a shake half way through the cooking time. Serve warm or at room temperature.