Charred Okra and Tomatoes
Fresh okra and juicy tomatoes are lightly charred to perfection, enhancing their natural sweetness and imparting a delightful smoky essence. Seasoned with aromatic herbs and spices, this dish is a savory delight that pairs perfectly with your favorite main course or serves as a satisfying standalone dish.
Recipe - Frankston #713
Charred Okra and Tomatoes
Prep Time40 Minutes
Servings6
Cook Time2 Minutes
Ingredients
1 lb fresh okra, halved lengthwise
2 red onions, peeled and sliced
6 cloves garlic, thinly sliced
12 sprigs fresh thyme, divided
12 sprigs fresh oregano, divided
1/2 cup fresh basil leaves
4 Roma tomatoes, quartered
4 clusters small tomatoes on the vine
2 medium lemons, juice and zest
4 Tbs red wine vinegar
1 tsp salt
1/2 tsp black pepper
4 Tbs fresh parsley, chopped
1/2 cup extra virgin olive oil
Directions
- Heat a 12-inch cast-iron skillet over high heat. Working in batches, add okra in a single layer. Char on both sides for about 3 minutes per side. Transfer to a large bowl to cool. Add onions to skillet. Cook until lightly charred for about 2 minutes per side. Add onions to the okra. Add garlic to skillet with 10 sprigs each of thyme and oregano. Char for 1 to 2 minutes per side. Transfer to the bowl. Add most of the basil to the skillet. Reserve a few leaves for the dressing. Let the basil char. Transfer to bowl. Add all tomatoes to skillet. Char for 1 to 2 minutes. Place tomatoes on a serving platter.
- In a small bowl, stir together the lemon juice, zest, vinegar, salt and pepper. Chop the remaining thyme, oregano and basil. Add to vinegar mixture. Add parsley, and whisk in the olive oil. Reserve 4 tablespoons of the dressing. Pour the remaining dressing over the okra mixture.
- Arrange the okra mixture on the platter with the tomatoes. Pour the reserved dressing over the veggies.
Nutritional Information
Per Serving (3/4 cup): Calories: 230, Fat: 19 g (3 g Saturated Fat), Cholesterol: 0 mg, Sodium: 400 mg, Carbohydrates: 18 g, Fiber: 6 g, Protein: 3 g.
40 minutes
Prep Time
2 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Not Available
Produce Onion, Red - 0.61 Pound
$0.85 avg/ea$1.39/lb
Not Available
Not Available
Not Available
Not Available
Fresh Roma Tomato - 0.26 Pound
$0.26 avg/ea$0.99/lb
Fresh Tomatoes On The Vine - 2 Pound
$3.98 avg/ea$1.99/lb
Fresh Lemons, Bag - 2 Pound
$3.99$2.00/lb
Pompeian Vinegar, Gourmet, Red Wine - 16 Fluid ounce
$2.59 was $3.29$0.16/fl oz
Not Available
Not Available
Not Available
Brookshire's Extra Virgin Olive Oil - 8.5 Each
$6.99$0.82 each
Nutritional Information
Per Serving (3/4 cup): Calories: 230, Fat: 19 g (3 g Saturated Fat), Cholesterol: 0 mg, Sodium: 400 mg, Carbohydrates: 18 g, Fiber: 6 g, Protein: 3 g.
Directions
- Heat a 12-inch cast-iron skillet over high heat. Working in batches, add okra in a single layer. Char on both sides for about 3 minutes per side. Transfer to a large bowl to cool. Add onions to skillet. Cook until lightly charred for about 2 minutes per side. Add onions to the okra. Add garlic to skillet with 10 sprigs each of thyme and oregano. Char for 1 to 2 minutes per side. Transfer to the bowl. Add most of the basil to the skillet. Reserve a few leaves for the dressing. Let the basil char. Transfer to bowl. Add all tomatoes to skillet. Char for 1 to 2 minutes. Place tomatoes on a serving platter.
- In a small bowl, stir together the lemon juice, zest, vinegar, salt and pepper. Chop the remaining thyme, oregano and basil. Add to vinegar mixture. Add parsley, and whisk in the olive oil. Reserve 4 tablespoons of the dressing. Pour the remaining dressing over the okra mixture.
- Arrange the okra mixture on the platter with the tomatoes. Pour the reserved dressing over the veggies.