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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’t have a grill basket, go get one immediately. You’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)
Step by Step Instructions
- 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.
- 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.
- 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.
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