Charring okra and corn in a cast-iron skillet brings high-summer cookout spirit to the classic Lowcountry vegetable trinity. The resulting caramelized, sweet vegetable flavor is the perfect complement to the acidity of fresh tomatoes that have been gently stewed with some onion, garlic, and bacon. You can turn this into a vegetarian dish in a snap by substituting a healthy pinch of smoked sweet paprika for the bacon, adding it to the pan along with the onion and garlic. Since you’ll lose the fat rendered by the bacon, you should add up to a tablespoon more vegetable oil to make sure the onions and garlic don’t brown.
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Great recipe. I grilled the okra and corn and used peeled can tomatoes. I didn’t use any salt at all, because I cook low sodium. So flavorful!
Loved this recipe. I used tomatoes & okra from my garden, fresh corn from the grocery. Also, I did not use so much salt. Next time I will add more okra.
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