This recipe uses a classic southern combination and leaves out the sliminess that you can get with stewing. Excellent with seafood, chicken or lamb.
 
Yield: 4 Servings
 
1 lb. medium-sized okra, very tips of stems trimmed
1 1/2 lb cherry tomatoes, large enough to not fall through the grill grates (you could substitute halved roma tomatoes)
olive oil
salt
Freshly ground black pepper
1 TB fresh squeezed lemon juice
Handful of fresh herbs, torn (basil, cilantro, parsley, mint or a combination of several)
 
Prepare hot coals in a grill. Toss tomatoes in enough olive oil to coat with salt and pepper to taste. Separately, toss okra in enough olive oil to coat with salt and pepper to taste. Grill tomatoes and okra on different parts of the grill and cook until okra is slightly charred on all sides and tomatoes are soft, blistered and gushing juice.
 
Remove tomatoes from the grill and place in a bowl and mash or in the bowl of a food processor and pulse to create a chunky sauce. Add torn herbs, lemon juice, another drizzle of olive oil and salt and pepper to taste. Toss grilled okra in the tomato sauce and serve.
 
Note: If you don’t have a grill, place the okra and tomatoes on a sheet pan a roast in a preheated 450 degree oven.