Cast-Iron Grilled Okra and Tomatoes with Flake Sea Salt  Vegetables  204 reads

Cast-Iron Grilled Okra and Tom

2 cloves garlic, minced
1/2 cup olive oil
4 medium tomatoes, sliced 3/4 inch thick (about 1 1/2 pounds)
10 tender medium okra pods, halved lengthwise
Cracked black peppercorns, to taste
Cellar Salt Co. Flake Sea Salt, to taste*

In a small bowl, combine garlic and oil.

Set a wire rack in a rimmed baking sheet; arrange tomato slices in 1 layer, and let drain. Reserve any juices. Brush tomato slices and cut sides of okra with garlic oil.

Heat a large cast-iron grill pan over high heat. Season okra with pepper, and grill, cut side down, for 2 to 3 minutes. Turn okra, and cook 1 minute more. Set okra aside.

Reduce heat to medium-high. Season tomato slices with pepper, and cook about 2 minutes per side, depending on ripeness, allowing grill marks to form, but turning and then removing before tomatoes become too soft.

Arrange tomatoes and okra on a serving platter, and top with reserved tomato juices. Season to taste with Cellar Salt, crumbling salt between your fingers for a finer texture, if desired. Serve immediately.

*Maldon salt or another flakey sea salt may be substituted.

Rating 2.90/5
Rating: 2.9/5 (40 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team