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Grilled Okra and Tomatoes

From Athens Locally Grown

<p>A very simple, delicious alternative to fat-laden fried okra, this recipe is especially good for those nights when you are grilling other items for supper. Make your life easier, though, and if you don&#8217;t have a grill basket, go get one immediately. You&#8217;ll be surprised to find how much more often you grill veggies if you never have to deal with them falling through and going up in flames!</p>
Source: Cookin' Southern Vegetarian Style, by Ann Jackson. (Entered by Janice Matthews)
Serves: 4-5

2 pounds okra
2-3 T. vegetable oil
4-5 medium tomatoes

Step by Step Instructions
  1. Put the okra in a plastic bag, and pour in the oil. Seal the bag and tumble it around until the okra is evenly covered with oil.
  2. Put a grill basket over a medium-hot grill to heat up. Then pour the okra into the basket. Sit the tomatoes on the edges of the grill and turn as needed. The okra should cook for 5-7 minutes; turn them over as needed.
  3. When okra is done, remove the okra and tomatoes from the heat. Put the okra into a bowl. Peel the tomatoes quickly. (The peels should just about slip off.) Cut the tomatoes into chunks and toss with the okra. Salt and pepper to taste. Arrange on a platter if you want to be really fancy.