Recipe - Oven-Roasted Okra

2 tablespoon Extravirgin olive oil
One half tablespoon Ground coriander
1 teaspoon Ground cumin
One fourth teaspoon Herb salt (I used more, see
recipe below)
One fourth teaspoon Cayenne
1 One half pound Small okra, rinsed and
patted dry
Olive oil spray
6 Lemon or lime wedges

HERB SALT BLEND
3 tablespoon Dried cilantro
2 tablespoon Dried basil
1 tablespoon Dried dill
2 teaspoon Dried marjoram
1 teaspoon Dried oregano
One half teaspoon Cayenne
4 tablespoon Coarse sea salt

(from Yamuna's Table)

Preheat the oven to 500 degrees F. In a bowl, combine the oil, coriander,
cumin, salt, and cayenne; whisk to mix. Toss the okra in the seasoned oil.
Spread out in a single layer on one or more baking pan(s). Spray the okra
with oil and roast for 10 to 12 minutes, shaking the pan occasionally,
until it is tender and goldenbrown. Serve hot with a lemon wedge.
Herb Salt Blend: Combine the ingredients in a blender jar. Cover and blend
until the seasonings are finely ground. Store in a spice jar with a shaker
top and screwon lid.

Note: I did not grind this mixture.

Posted to FOODWINE Digest 4 November 96

Date: Mon, 4 Nov 1996 17:05:50 0500

From: "Roberta K. Merkle" rmerkle@UGA.CC.UGA.EDU