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+ servings

Greek Roasted Okra with Feta, Mint and Cherry Tomatoes – Bamies Sto Fourno

Servings 2 Main course
Author OliveTomato.com


  • 1 pound okra use the smallest you can find
  • 1 tablespoon red wine vinegar
  • 1/2 cup olive oil
  • 1 tablespoon tomato paste diluted with ½ cup water
  • A pinch of sugar
  • Freshly ground pepper
  • 1/2 teaspoon salt or more for taste
  • ½ cup chopped fresh mint or 1 tablespoon dry mint
  • 10 cherry tomatoes halved
  • 4 ounces feta crumbled


  • Wash the okra and then peel the tip while maintaining the cone like shape.
  • Spread okra on a pan and drizzle with some red wine vinegar. Let them sit in the sun for 1-2 hours.
  • Preheat oven to 400 degrees F (200 C)
  • Heat in a pan ½ of the olive oil. Sauté gently the okra for 4-5 minutes, to seal them. They will brown a bit. Do not over stir them, because you do not want to break them.
  • Add to the pan the tomato paste that has been mixed with the water and mix gently.
  • Remove from heat.
  • Add the salt, sugar, freshly ground pepper and chopped mint or dry mint. Blend
  • Place the okra in baking dish so that the okra is about 2 layers.
  • Nestle the cherry tomatoes among the okra and sprinkle the crumbled feta.
  • Drizzle on top the rest of the olive oil.
  • Add about ¼ cup warm water to the corner of the pan, tilting so that the water spreads throughout the base of the pan.
  • Cover with aluminum fail and bake for 20 minutes, then lower to 350 degrees and continue roasting for about an hour until okra is soft
  • Remove and let it cool until at room temperature.