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.