Charred Okra And Fresh Thyme Recipes
CHARRED OKRA AND FRESH THYME
A few minutes on a hot grill makes fresh okra smoky and satisfying. Sprinkle with fresh thyme, hot paprika, and crunchy Maldon salt to make taste buds sing.
Provided by Martha Stewart
Categories Appetizers
Time 20m
Yield Makes 30
Number Of Ingredients 5
Steps:
- Preheat grill to high. Skewer each okra from stem to tip and brush with oil. Combine thyme, paprika and salt in a small bowl. Grill okra over direct heat, turning a few times until charred in places and crisp-tender, about 4 minutes. Remove from grill and sprinkle with thyme mixture. Serve immediately.
MARTHA ROSE SHULMAN'S ROASTED OKRA
My friend Marian Schwartz gave me the idea to roast okra. It's an ingenious strategy: No need to marinate the okra in salt and vinegar beforehand -- it develops a wonderful seared flavor in the hot oven, and it won't be gooey.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 15m
Yield Serves four
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.
- Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don't want it to brown as much, set the oven at 400 degrees.
- Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 2 grams
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