RECIPE: Peppers and Okra with Tequila Lime Vinaigrette
This just may be your new favorite way to serve okra! Roasted, then tossed with blistered shishito peppers and a tangy vinaigrette.
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By
Alissa Harb
This recipe comes to us from Reba McEntire’s new cookbook, Not That Fancy: Simple Lessons on Living, Loving, Eating, and Dusting Off Your Boots!
Shishito Peppers and Okra with Tequila Lime Vinaigrette
A clever way to serve up okra — roasted and tossed in with fried shishito peppers and a tangy vinaigrette.
Ingredients
Tequila Lime Vinaigrette
- 1/2 cup fresh lime juice (4 to 6 limes)
- 2 tbsp tequila
- 1 tbsp rice wine vinegar
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 2 tbsp fresh cilantro leaves, finely chopped
- 1/2 tsp kosher salt (or to taste)
- 1/2 cup canola oil
- 2 tbsp agave syrup
Peppers and Okra
- 3 cups shishito peppers, rough stems removed (about 12 ounces)
- 1 1/2 cups fresh okra, sliced in half lengthwise (about 6 ounces)
- 2 tbsp olive oil, divided
- kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup Tequila Lime Vinaigrette
- 1 lime wedge (for garnish)
- 1 orange wedge (for garnish)
Instructions
Tequila Lime Vinaigrette
- Place the lime juice, tequila, syrup, vinegar, mustard, garlic, cilantro, salt, and oil into a large shaker cup or dressing bottle. Secure the lid and shake vigorously until the dressing is emulsified. Refrigerate until ready to use.
Peppers and Okra
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Place the shishitos and okra in a colander and rinse under cool water. Drain on a few sheets of paper towels.
- Place the okra in a mixing bowl and drizzle with 1 tablespoon of olive oil. Sprinkle liberally with salt and toss to coat. Spread the okra in a single layer on the baking sheet and transfer to the middle rack of the oven.
- Bake for 10 to 12 minutes, f lipping halfway through, until the okra is tender and lightly browned. Remove the baking sheet from the oven and transfer the okra back to the mixing bowl.
- While the okra roasts, set a cast-iron skillet over high heat and add the remaining 1 tablespoon of olive oil. Once the oil is smoking, add the shishito peppers in single layer. Sprinkle liberally with salt.
- Cover the skillet with a lid and allow the shishitos to blister for 15 to 25 seconds. Stir the peppers, cover, and cook for 15 to 25 seconds more, or until the peppers are well- charred. Remove the skillet from the heat.
- Add the shishitos to the bowl of okra. Drizzle with vinaigrette and additional salt and pepper, to taste. Toss until the vegetables are evenly coated.
- Transfer the shishitos and okra to a serving dish and garnish with a lime and orange wedge. Serve immediately.
Notes
Recipe from Not That Fancy: Simple Lessons on Living, Loving, Eating, and Dusting Off Your Boots by Reba McEntire. Copyright © 2023 by Reba McEntire. Used by permission of Harper Celebrate. Photography by Kris D’Amico Photography.
Nutrition
Calories: 172kcalCarbohydrates: 9gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 15mgPotassium: 362mgFiber: 5gSugar: 3gVitamin A: 594IUVitamin C: 89mgCalcium: 47mgIron: 1mg
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Alissa Harb
Alissa Harb is StyleBlueprint's Managing Editor, based in Nashville. A lifelong Tennessee native, Alissa has over 13 years of experience in digital media and loves writing about food, travel, and entertaining. She is a lover of dogs, true crime, and ordering for the table.