Okra Peppers and Vidalia
4.5 from 4 votes

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.

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 70 kcal
Author Buy This Cook That

Buy This

  • 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
  • 1/4 cup olive oil
  • 1 tablespoon minced garlic
  • 1/2 lemon
  • Salt and Pepper to taste

Cook That

  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.
Nutrition Facts
Roasted Okra Peppers and Vidalia
Amount Per Serving (1 g)
Calories 70 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 99mg4%
Potassium 410mg12%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 5g6%
Protein 2g4%
Vitamin A 1860IU37%
Vitamin C 77.6mg94%
Calcium 90mg9%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.