Friday, June 10, 2011

Lemon-Macerated Okra and Olives

Here's another way to let summer's fresh produce shine - serve marinated veggies at your next cocktail party instead of standard peanuts or pretzels.  This recipe actually needs at least 2 days - and up to 3 - in the fridge, but it's a snap to throw together.  You just have to turn the bag occasionally until serving time.

  • 3 cups small okra pods
  • 1/2 cup kalamata olives
  • 1 tablespoon grated lemon rind
  • 1/4 cup fresh-squeezed lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon crushed red pepper
  • 2 thinly sliced garlic cloves
  • 2 bay leaves
  • 2 fresh thyme sprigs
1. Combine all of the ingredients in a large zip-top plastic bag.  Marinate in the fridge for at least 48 hours and up to 72 hours, turning the bag occasionally.

2. Strain the mixture through a sieve over a bowl, and discard the marinade.

This okra is also fun to serve as part of a platter with bread, vegan cheese, marinated artichoke hearts, and cooked and chilled vegan shrimp, for a pretty antipasto course.

Nutrition Info:
14 servings (1/4 cup), Calories 29 

Tasting Notes:
A nice, crisp summer nosh, with great contrast between the crunchy okra and the meaty olives.  I would have liked even more lemon flavor, so would increase the amount of lemon juice in the marinade.  Other than that, this was simple and fresh - no complaints.


No comments:

Post a Comment