Grilled Okra and Tomato Salad

Ingredients

• ¼ cup unsalted butter
• ¼ cup olive oil
• 4 garlic cloves, grated
• 2 oil-packed anchovies, finely chopped
• 1¼ tsp. kosher salt, divided
• ¾ tsp. black pepper, divided
• 4 small Fairy Tale eggplants, halved lengthwise, or 1 small Globe eggplant, sliced into ½-inch-thick rounds
• 6 oz. purple okra, halved lengthwise
• 1 small red onion, cut into ½-inch wedges
• 2 tsp. sherry vinegar
• 2 lb. purple or black tomatoes (such as Cherokee Purple, Kumato, or Black Cherry), cut into wedges or halved
• 1.

Instructions

1. 1Melt the butter with the olive oil, grated garlic, chopped anchovies, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a saucepan over medium-low heat. Stir frequently for 4 to 6 minutes until the anchovies mostly dissolve, then set aside. The anchovies melt into the fat, creating a deeply savory base without any fishy taste.
2. 2Preheat your grill to medium-high heat (400°F to 450°F). In a large bowl, toss the halved eggplant, okra, and red onion wedges with 2 tablespoons of the prepared butter mixture, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
3. 3Place the seasoned vegetables directly onto oiled grill grates. Grill, turning occasionally, until they're tender and lightly charred. The okra will take 3 to 5 minutes, the eggplant needs 8 to 12 minutes, and the onion requires 14 to 18 minutes.
4. 4If the remaining butter mixture has solidified, warm it in a small saucepan over low heat. Remove the pan from the heat and whisk in the sherry vinegar.
5. 5Arrange the fresh tomato wedges, grilled eggplant, okra, and onion across a serving platter. Season the vegetables with the remaining 1/4 teaspoon of salt and pepper, then spoon the warm butter dressing over the top while the grilled vegetables are still warm.

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