Servings:
Serves 12 Servings
Ingredients
- 12 ounce fresh baby okra or small okra
- 1/4 cup kalamata olives
- 1/4 cup cracked green olives
- 1/4 cup pimento-stuffed green olives
- 1/2 cup fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 3 tablespoon fresh thyme leaves
- 2 clove garlic
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon dried crushed red pepper
Preparation
Baking Directions:
Combine okra and all olives in 1-quart resealable plastic bag.
Whisk lemon juice and all remaining ingredients in medium bowl to blend.
Pour marinade over okra and olives; seal bag.
Turn bag to distribute marinate evenly.
Refrigerate at least 1 day and up to 2 days, turning occasionally.
