Sheet Pan-Roasted Okra, Tomatoes, and Peppers with Cilantro-Lime Vinaigrette
Makes 4 to 6 servings
  • 12 ounces multicolored cherry tomatoes (about 2 cups)
  • ½ pound fresh okra, stemmed and halved lengthwise
  • ½ pound mini sweet peppers, halved
  • ¼ cup olive oil, divided
  • 1¼ teaspoons kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • ¼ teaspoon lime zest
  • 2 teaspoons fresh lime juice
  • ½ teaspoon chopped fresh cilantro*
  • ½ teaspoon honey
  • ¼ teaspoon garlic paste
  • Garnish: fresh cilantro
  1. Preheat oven to 450°. Line a large, rimmed baking sheet with parchment paper.
  2. In a large bowl, combine tomatoes, okra, sweet peppers, 2 tablespoons oil, ¾ teaspoon salt, and ½ teaspoon black pepper, tossing until well coated. Pour onto prepared pan. Bake until vegetables are tender and slightly charred, 12 to 14 minutes.
  3. Meanwhile, in a small bowl, whisk together remaining 2 tablespoons oil, lime zest and juice, cilantro, honey, garlic paste, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper. Drizzle vinaigrette over okra mixture. Garnish with cilantro, if desired.
*If cilantro isn’t your favorite, it can be substituted for another in-season herb, such as basil.
Recipe by Taste of the South at