| Ingredients: 1 Pound(s) fresh Okra (whole) 2 Teaspoon(s) oil, vegetable 1/2 Teaspoon(s) salt |
Directions:
Cut the caps off and cut lengthwise. Toss in a bowl with vegetable oil and salt to evenly coat. Arrange on a foiled baking sheet, with flat side down. Cover with foil. Roast in an oven at 425 degrees F for 12 minutes covered. Remove foil and roast for another 12 minutes. |
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Red Pepper Mayonnaise Dip (
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5 Clove(s) minced garlic 3/4 Teaspoon(s) coriander 2 Teaspoon(s) oil, vegetable 3/4 Teaspoon(s) cumin 3/4 Teaspoon(s) Paprika, smoked Spanish 1/8 Teaspoon(s) ground cayenne pepper 3/10 Cup(s) finely chopped pepper, red bell 1/2 Teaspoon(s) salt 1/4 Teaspoon(s) sugar 2 Tablespoon(s) mayonnaise 1/2 Teaspoon(s) lime juice 1/2 Teaspoon(s) lime zest |
Directions: Heat oil in a pan. Add garlic, and spices and saute until garlic is just browning. Let cool, then add peppers, salt, sugar. Add mayo, lime, and lime zest. Stir to combine and serve. |