Side Dish: United States – Blistered Okra and Tomatoes with Lemon-Thyme Finish
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
10 min
Cook
10 min
Total
20 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
12 oz (340 g) fresh okra, tips trimmed and pods left whole, thoroughly dried 1 cup (150 g) cherry tomatoes, left whole if small, halved if large 2 tbsp (30 ml) olive oil or other high-heat oil 2 cloves garlic, thinly sliced 1 tsp (5 ml) fresh thyme leaves or 1 / 4 tsp (1.25 ml) dried thyme 1 / 2 tsp (2.5 ml) kosher salt, plus more to taste 1 / 4 tsp (1.25 ml) freshly ground black pepper Pinch of cayenne pepper (optional) Finely grated zest of 1 / 2 lemon 1 tbsp (15 ml) fresh lemon juice 1 tsp (5 ml) sherry vinegar or white wine vinegar 1 tbsp (15 ml) chopped fresh parsley or green onion, for garnish
Show original ingredient measurements
12 oz / 340 g fresh okra, tips trimmed and pods left whole, thoroughly dried 1 cup (150 g) cherry tomatoes, left whole if small, halved if large 2 tbsp (30 ml) olive oil or other high-heat oil 2 cloves garlic, thinly sliced 1 tsp fresh thyme leaves or 1 / 4 tsp dried thyme 1 / 2 tsp kosher salt, plus more to taste 1 / 4 tsp freshly ground black pepper Pinch of cayenne pepper (optional) Finely grated zest of 1 / 2 lemon 1 tbsp (15 ml) fresh lemon juice 1 tsp sherry vinegar or white wine vinegar 1 tbsp chopped fresh parsley or green onion, for garnish
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Preheat a large cast-iron skillet over medium-high heat until very hot, 3–4 minutes. Pat the okra very dry. Toss with 1 tablespoon (15 ml) oil and a pinch of salt. Add okra in a single layer; cook undisturbed 2–3 minutes until well blistered. Flip and cook 1–2 minutes more. Transfer to a bowl; repeat if needed to avoid crowding. Add the remaining 1 tablespoon (15 ml) oil to the skillet. Add tomatoes; cook 1–2 minutes until blistered and just beginning to burst. Return okra to the pan. Clear a spot and add garlic; cook 30 seconds until fragrant. Remove from heat. Add thyme, lemon zest, cayenne (if using), lemon juice, and vinegar; toss to coat. Season with remaining salt and the black pepper. Transfer to a serving plate and finish with parsley or green onion. Serve warm alongside the étouffée.
Show original instructions
Preheat a large cast-iron skillet over medium-high heat until very hot, 3–4 minutes. Pat the okra very dry. Toss with 1 tablespoon oil and a pinch of salt. Add okra in a single layer; cook undisturbed 2–3 minutes until well blistered. Flip and cook 1–2 minutes more. Transfer to a bowl; repeat if needed to avoid crowding. Add the remaining 1 tablespoon oil to the skillet. Add tomatoes; cook 1–2 minutes until blistered and just beginning to burst. Return okra to the pan. Clear a spot and add garlic; cook 30 seconds until fragrant. Remove from heat. Add thyme, lemon zest, cayenne (if using), lemon juice, and vinegar; toss to coat. Season with remaining salt and the black pepper. Transfer to a serving plate and finish with parsley or green onion. Serve warm alongside the étouffée.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 99 kcal
Carbohydrates: 8.8 g
Protein: 2.1 g
Fat: 7 g
Saturated fat: 1 g
Fiber: 3.4 g
Sodium: 242 mg
Potassium: 363 mg
Calcium: 80 mg
Iron: 0.81 mg
Vitamin A: 51 µg RAE
Vitamin C: 28.9 mg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.