I seriously can’t remember last time I had okra. So, seeing them at the farmers market I grabbed a handful and plopped them into a produce bag to give me and my taste buds a refresher. Bon Appétit.
- 1/2-pound okra, washed
- ½ pound cherry tomatoes
- 2 t. olive oil
- Herb’n Farm Herb’n Jerk
Preparation: Skewer okra and tomatoes, alternating. Sprinkle with Herb’n Farm Herb’n Jerk, drizzle with olive oil, and place onto grill that has been preheated to around 450º. Cook until the skin of the okra begins to caramelize and then flip to cook the other side. Serve warm.
* Real life note- grilling dries up the slimy inside