| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
June 1994 |
1 |
servings |
INGREDIENTS
| 2 |
md |
Vine-ripened tomatoes; halved and cut into |
|
|
; 1/4-inch-thick |
|
|
; slices |
| 1 1/2 |
tb |
Olive oil |
| 1/2 |
c |
Fresh corn kernels; (cut from 1 ear of |
|
|
; corn) |
| 1/4 |
lb |
Okra; trimmed and sliced |
|
|
; 1/2 inch thick |
|
|
; (about 1 cup) |
| 1 |
tb |
Shredded fresh basil leaves |
INSTRUCTIONS
Preheat broiler.
Arrange tomatoes on a lightly greased jelly-roll pan and brush with 1
tablespoon oil. Season tomatoes with salt and pepper and broil about 4
inches from heat 5 minutes.
In a bowl toss together corn, okra, remaining 1/2 tablespoon oil, and
salt and pepper to taste.
Spread corn and okra evenly on pan with tomatoes and broil about 4
inches from heat until tender, about 5 minutes. In a bowl toss
vegetables gently with basil.
Serves 2.
Gourmet June 1994
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