- 10 fresh tomatillos*
- Vegetable cooking spray
- 1 large sweet onion, thinly sliced
- 2 teaspoons olive oil, divided
- 1 pound fresh okra, trimmed
- 1 teaspoon grated lime rind
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 garlic clove, pressed
- 1/4 cup chopped fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
How to Make It
Remove husks from tomatillos; wash thoroughly, and thinly slice.
Coat a cold cooking grate with cooking spray; place on grill over medium-high heat (350° to 400°). Place tomatillos on cooking grate, and grill, covered with grill lid, 4 minutes on each side or until tender. Remove from grill; coarsely chop.
Toss onion with 1 tsp. olive oil. Grill onion in a grill wok or metal basket, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes or until slightly charred, stirring occasionally. Remove from grill, and coarsely chop.
Cut okra in half lengthwise, and toss with remaining 1 tsp. oil. Grill okra in a grill wok or metal basket, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes or until tender, stirring occasionally. Remove from grill.
Stir together lime rind and next 6 ingredients in a large bowl; add tomatillos, onion, and okra, tossing to coat. Serve at room temperature.