Summer Okra and Tomatoes  Vegetables  49 reads

Summer Okra and Tomatoes

1/2 pound okra, halved lengthwise
1/2 cup sliced red onion
1/3 cup plus 1 tablespoon olive oil, divided
3 cloves garlic, thinly sliced
2 medium heirloom tomatoes, quartered
2 clusters tomatoes on the vine
1/3 cup chopped fresh herbs (such as parsley, basil, thyme, and oregano)
1 teaspoon lime zest
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
2 cloves garlic, grated
1 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper

Garnish:
chopped fresh herbs

Heat a 12-inch cast-iron skillet over high heat on a grill. Working in batches, add okra in a single layer; cook, without stirring, until charred. Transfer to a serving platter, and set aside. Brush onion with 1 tablespoon oil, and add onion and sliced garlic to pan; cook until lightly charred. Transfer to serving platter. Place heirloom tomatoes on grill, and cook until charred; place on serving platter. Add tomatoes on the vine, and cook until charred; set aside.

In a large bowl, whisk together herbs, lime zest and juice, vinegar, grated garlic, salt, red pepper, and remaining 1/3 cup oil. Toss with okra, onion, and heirloom tomatoes. Serve with grilled tomatoes on the vine. Garnish with herbs, if desired.

serves 6


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