Grilled Okra with Filipino Tomato Salsa
- Vegetable recipes
- Low fat
- Lactose free
- Low calorie
Ingredients
- 12 oz (375 g) okra
- 1-1/2 tbsp (22 mL) extra-virgin olive oil
- 1-1/2 tsp (7 mL) lime juice
- 1/2 tsp (2 mL) salt
- <strong>Filipino Tomato Salsa</strong>:
- 1-1/2 cups (375 mL) peeled seeded finely chopped ripe tomatoes
- 1 hot pepper, seeded and minced
- 2 tbsp (30 mL) minced shallots
- 1-1/2 tbsp (22 mL) lime juice
- 1 tbsp (15 mL) fish sauce, or generous 1/4 tsp/1 mL salt
- 1 tbsp (15 mL) extra-virgin olive oil
- 1 tsp (5 mL) finely grated gingerroot
- 1/4 tsp (1 mL) black pepper
Preparation
Filipino Tomato Salsa: Stir together tomatoes, hot pepper, shallots, lime juice, fish sauce, oil, ginger and pepper. Makes 2 cups.
Thread okra onto sets of 2 parallel skewers held about 1 inch/2.5 cm apart, keeping pods about 1/4 inch/5 mm apart.
Stir together oil, lime juice and salt; brush all over okra. Grill okra over high to medium-high heat, turning once, until tender and very lightly charred. Push off skewers and top with tomato salsa.
Makes 6 servings.
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