Roasted okra & sweet corn with goat cheese
This is hardly a recipe, but adding a nice herbed chevre & good bacon gussy it up a bit. I think the freshest of fresh corn and okra roasted with nothing but olive oil, salt, and pepper hardly needs any gussying, but I’m also of the school that the judicious addition of bacon and cheese isn’t ever the worst thing ever.
Ingredients
- 1 1/2 Tbsp olive oil
- 12 okra pods sliced into 1/4″ rounds
- 2 ears of corn kernels sliced off
- salt & pepper to taste
- 1/4 cup herbed chevre soft goat cheese
- 1-2 slice of thick cut bacon fried and diced
Instructions
- Heat oven to 400°.
- Toss okra and corn with oil, salt, and pepper on a baking sheet.
- Roast for about 10 minutes or until browned & cooked through. Stir halfway through cooking, around the five minute mark.
- While the corn & okra roasts, fry your bacon if you haven’t already.
- Put the roasted corn and okra in a bowl, toss with the bacon, and serve with the bits of goat cheese crumbled on top.
- Garnish with fresh herbs if you like.