• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Buy This Cook That
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Meal Plans
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Sides

    Roasted Okra, Peppers + Vidalia Onions

    Updated Jun 12, 2022

    1700 shares
    Jump to Recipe Print Recipe
    Roasted Okra

    Fresh okra is at the top of my summer vegetable list. I love it breaded and fried, I love it stewed with tomatoes. And I especially love roasted okra with sweet bell peppers and Vidalia onions. This easy and fresh side dish is full of flavor. Plus it is super-healthy. Simply seasoned with olive oil, garlic, fresh lemon, salt and pepper, you will soon be addicted to this awesome summer side dish.

    Okra Peppers and Vidalia

     

    Roasted Okra, Peppers and Vidalia. I could eat this every night of my life.

    This is not an exaggeration. Sit me down in front of a pan of these beautiful and delicious roasted vegetables and I am a happy girl.

    And that's exactly what happened.

    A couple of days before I made this recipe, I had stopped by a local farmer's market and picked up the first okra of the season. That's when it is the best. Young and tender.

    (Sorry, guys. No garden here this year. I know, I know, lazy me.)

    Garden fresh okra in a colander, with fresh bell peppers and vidalia onions in the background

    My husband and I were planning an evening of grilling, but we got the munchies. That's what happens when you hang out on the deck all day. You laugh, you talk, you get hungry.

    We didn't want to spoil our evening meal, but we wanted something ...different.

    I sacrificed my sweet little baby okra to make my husband happy. 🙂

    Ingredients Needed:

    • Fresh okra
    • Red bell peppers
    • Vidalia onion - Or other sweet variety.
    • Olive oil
    • Garlic
    • Lemon
    • Salt + pepper - Feel free to get creative with the spices based on your personal taste.
    A large blue bowl of fresh okra, red bell peppers and onions, drizzled with olive oil

    Roasted Okra, Peppers and Vidalia is so easy and yummy. You get the caramelized sweet flavor of the onions and peppers, and the tender roasted okra. The okra seeds are toasted and tasty.

    Call me a simple country girl if you want, but these are mind-blowingly good. Pretty sure mind-blowingly is not a word in the English language, but I'm also pretty sure I don't care.

    How to Make:

    1. Preheat oven to 400 degrees.
    2. Toss the prepared vegetables with the olive oil and garlic. Spread evenly on a heavy duty sheet pan with sides. Squeeze the lemon juice onto the vegetables evenly.
    3. Place in the oven and roast on middle rack for 25 minutes. Toss with a spatula and return to oven. Cook for an additional 20 - 30 minutes until the vegetables are roasted and the edges are crispy.
    4. Remove from oven, sprinkle with salt and pepper to taste and serve warm.

    More of my personal favorite recipes:

    Tennessee Tomato Gravy

    Lemon Pepper Kielbasa + Potatoes

    Fiesta Grilled Corn on the Cob

    Poor Girl's Okra + Tomatoes

    Fried Green Tomato BLTs

    Pan Seared Salmon + Herbed Butter

     

    prepared vegetables on a baking sheet

    The fresh vegetables were tossed with olive oil and minced garlic then spread on a heavy-duty sheet pan. I'm currently obsessed with mine. Can you ever really have enough sheet pans?

    The answer is no!

    Here are some tips on making roasted okra:

    • Fresh, fresh, fresh.  If okra sits around too long, it has a tendency to get tough. The fresher the better.
    • Use small to medium sized okra for the best results.
    • Slice the okra in half lengthwise to expose more okra surface area to the heat. More brown = more yum.
    • You can also cut it into traditional slices for little roasted okra bites.
    • Season the roasted okra SIMPLY. Feel free to experiment, but the flavor of okra doesn't need a lot of fussy ingredients.
    • Make sure your oven is properly pre-heated.
    • Don't use too much oil. You want to roast the okra, not fry it. (Although fried okra has a special place in my heart, too.)
    • Serve HOT.
    Fresh okra is at the top of my summer vegetable list. I love it breaded, fried,or stewed with tomatoes. I especially love Roasted Okra Peppers and Vidalia.

    For an extra burst of flavor, I squeezed half a lemon over the okra, peppers and Vidalia onions. This gives just a little bit of pop to bring out the best flavor possible.

    Then you pop the whole thing in the oven and wait. Patiently. Roast, flip and roast some more.

    Salt and pepper to taste after the vegetables are done.

    Roasted okra and mixed vegetables on a pan

    Of course, you could really wow your guests and place these on a lovely serving platter.

    Or, do it like I did. Toss down a couple of forks and go for it.

    Roasted Okra, Red Peppers and Vidalia Onions

    Love this post? Sign up for the Buy This Cook That Newsletter for a weekly email of new content. You can also follow us on Facebook, Pinterest, Twitter and Instagram for our latest + greatest ideas!

    Okra Peppers and Vidalia

    Roasted Okra Peppers and Vidalia

    A beautiful and simple Southern side dish featuring roasted okra, sweet red bell peppers, and Vidalia onions. Lightly seasoned with olive oil, salt, pepper and a fresh squeeze of lemon.
    4.41 from 10 votes
    Print Recipe Email Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Side Dish
    Cuisine American
    Servings 6
    Calories 70 kcal

    Ingredients
      

    • 5 cups fresh okra sliced in half lengthwise
    • 2 red bell peppers seeded and sliced into strips
    • 1 large Vidalia onion peeled and sliced into wedges
    • ¼ cup olive oil
    • 1 tablespoon minced garlic
    • ½ lemon
    • Salt and Pepper to taste

    Instructions
     

    • Preheat oven to 400 degrees.
    • Toss the prepared vegetables with the olive oil and garlic. Spread evenly on a heavy duty sheet pan with sides. Squeeze the lemon juice onto the vegetables evenly.
    • Place in the oven and roast on middle rack for 25 minutes. Toss with a spatula and return to oven. Cook for an additional 20 - 30 minutes until the vegetables are roasted and the edges are crispy.
    • Remove from oven, sprinkle with salt and pepper to taste and serve warm.

    Nutrition

    Serving: 1gCalories: 70kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 0gCholesterol: 0mgSodium: 99mgPotassium: 410mgFiber: 4gSugar: 5gVitamin A: 1860IUVitamin C: 77.6mgCalcium: 90mgIron: 0.9mg
    Tried this recipe?Let us know how it was!

    More Side Dishes

    • Stuffed Portabello Mushrooms
      Learn to Make Amazing Stuffed Portabello Mushrooms with Tomato + Pesto
    • Fried Cabbage
      How to Make Skillet Fried Cabbage
    • Hashbrown Casserole
      Cheesy Ranch Hashbrown Casserole
    • Irish Colcannon
      How to Make Irish Colcannon with Bacon

    SUBSCRIBE

    for weekly recipes.

    Reader Interactions

    Comments

    1. Agness of Run Agness Run

      June 19, 2017 at 2:19 pm

      This makes a perfect lunch idea! Loved the recipe, Teri!

      Reply
      • Teri

        June 19, 2017 at 6:08 pm

        Thank you so much! It is one of my favorite ways to prepare okra, and the peppers and onions ...that caramelized sweetness. So yum!

        Reply
    2. Anna

      December 14, 2017 at 1:48 am

      Soooooo goooood!!! Thank you!!

      Reply
      • Teri

        December 14, 2017 at 8:35 am

        Glad you liked it, such an easy recipe. Just throw it on the pan and go.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Playoff Ready

    Game day. Today. Any day. These Pimento Cheese Bacon Jalapeno Poppers are legit snack time winners.

    Pimento Cheese Bacon Jalapeno Poppers

    Cheese Dip

    Skillet Chili Cheese Dip

    Nashville Hot Chicken Wraps

    Nashville Hot Chicken Wraps

    french onion dip, pretzels and chips for snacking

    Sour Cream + Cheddar French Onion Dip

    More Game Day Recipes →

    Salad Recipes

    Melon Fruit Salad with Honey Yogurt Dressing

    pasta salad

    Bacon Tomato Avocado Salad with Pasta

    Italian Pasta Salad recipe. Seriously, this is the recipe that my family asks me to make for all of our gatherings. Loaded with colorful veggies and tri-color pasta, this side dish is easy to make ahead. My kids can't stop eating it, either. The best part is how easy it is to make with a few basic tips. And our not-so-secret ingredient. :)

    Zesty Italian Pasta Salad

    winter salad

    Winter Salad with Cranberry Chipotle Vinaigrette

    More Salad Recipes →

    Free Meal Plans

    Footer

    Footer

    ↑ back to top

    About

    • Privacy + Disclosure

    Free Meal Plans

    • Sign Up! for Free Meal Plans

    Contact

    • Contact

    Copyright © 2022 Buy This Cook That