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Okra and Edamame on Fingerling Potatoes

I never cared much for okra until I made this recipe. Now it's a regular item on my summer table!

8-10 small fingerling potatoes, do not peel, halved lengthwise
4-5 scallions, thinly sliced on long diagonals, root to tip
2 large rosemary sprigs, leaves stripped off stems
1/2 cup extra virgin olive oil
Sea salt
Cracked black pepper
6-8, 3-inch okra
1 cup shelled edamame
1 cup fresh/frozen corn kernels
Juice of 1/2 fresh lemon
1 small shallot, finely minced

Preheat oven to 450 degrees. Place potatoes, scallions, rosemary, 2 tablespoons oil, a light sprinkle of salt and pepper in a mixing bowl and toss to coat. Transfer to a rimmed baking pan and spread veggies so there is no overlap. Cook, uncovered for 20 minutes. Add okra to roasting pan, mix well to coat with oil and return to oven to roast until okra and potatoes are tender, about 30 minutes more.

While the potatoes cook, bring a pot of water to a boil and cook edamame for 2 minutes. Drain and place in a small bowl. Add a pinch of salt to the water and cook corn for 4 minutes. Drain and add to edamame.

Make the dressing by whisking together the remainder of the oil, lemon juice, shallots and salt and pepper to taste.

Remove vegetables from the oven and toss with corn and soybeans and dressing to coat. Transfer to a serving platter and serve warm. Makes about 4 servings. 


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