Cooking unusual vegetables: 5 tasty okra recipes

Preheat the oven to 400 F.

Rinse the okra in cold water and drain well. Trim the stems from the okra tops, but don’t remove the caps. Slice the okra lengthwise and put in a mixing bowl. Add the onion, garlic, tomatoes, peas or beans and mint leaves. Drizzle the olive oil over and season well with salt and pepper. Toss to mix and transfer to a Silpat-lined baking sheet or oiled pan.

Roast in the preheated oven for 8-10 minutes, giving the vegetables a toss if needed.

Serve hot, warm or room temperature.

Put the sliced okra in a mixing bowl and season lightly with salt and pepper. Sprinkle over the water and toss to evenly mix.

Whisk together the cornmeal, cornstarch, ½ teaspoon salt and a few grinds of black pepper.

Heat 3 inches of oil in a heavy pot to 350 F.

When the oil is heated, toss the sliced and seasoned okra in the cornmeal mixture. Coat evenly and shake gently in a sieve to remove any extra dredge.

Fry in the hot oil until lightly golden brown, about 5 minutes. Drain well and, if needed, season with a light sprinkling of salt.

Serve immediately.