Broiled Tomato, Corn, And Okra Recipe
Servings: 1
Ingredients
- 2 med Vine-ripened tomatoes, halved and cut into 1/4-inch-thick slices
- 1 1/2 Tbsp. Extra virgin 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 c.)
- 1 Tbsp. Shredded fresh basil leaves
Directions
- Preheat broiler.
- Arrange tomatoes on a lightly greased jelly-roll pan and brush with 1 Tbsp. oil. Season tomatoes with salt and pepper and broil about 4 inches from heat 5 min.
- In a bowl toss together corn, okra, remaining 1/2 Tbsp. oil, and salt and pepper to taste.
- Spread corn and okra proportionately on pan with tomatoes and broil about 4 inches from heat till tender, about 5 min. In a bowl toss vegetables gently with basil.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 164g | |
| Calories 254 | |
| Calories from Fat 183 | 72% |
| Total Fat 20.71g | 26% |
| Saturated Fat 2.88g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 433mg | 12% |
| Total Carbs 17.5g | 5% |
| Dietary Fiber 4.4g | 15% |
| Sugars 2.88g | 2% |
| Protein 3.48g | 6% |
