Roasted Okra, Eggplant and Cherry Tomatoes
Roasted Okra, Eggplant and Tomatos
Servings: 4
Ingredients
- 10 okra
- 5 Baby Eggplant
- 3 garlic cloves
- 10 cherry tomatoes
- olive oil
- sea salt black pepper
- 1/2 teaspoon fresh thyme
- dash of balsamic vinegar
Instructions
- Chop off tips of okra and eggplant
- Slice okra crosswise
- Slice eggplant down center and then crosswise in same size as okra. If okra, cut in half is 2 inches, match the eggplant and cut in 2 inch pieces.
- Arrange in shallow baking dish with 3 cloves of garlic.
- Toss with olive oil, salt and pepper
- Roast for 10 minutes. Toss. Add in tomatoes. Roast for another 10 minutes, checking at 5 minute intervals. You may need more or less time.
- Toss with a dash of balsamic vinegar and sprinkle with fresh thyme.
- Salt and pepper to taste.
Notes
You can add the tomatoes in right from the beginning if you prefer. As far as knowing when the dish is done, the garlic should be spreadable and this deserves some crusty bread.