2 medium vine-ripened tomatoes, halved and cut into 1/4-inch-thick slices
1 1/2 tablespoons olive oil
1/2 cup fresh corn kernels (cut from 1 ear of corn)
1/4 pound okra, trimmed and sliced 1/2 inch thick (about 1 cup)
1 tablespoon shredded fresh basil leaves
Directions
Preheat broiler.
Arrange tomatoes on a lightly greased jelly-roll pan and brush with 1 tablespoon oil. Season tomatoes with salt and pepper and broil about 4 inches from heat 5 minutes.
In a bowl toss together corn, okra, remaining 1/2 tablespoon oil, and salt and pepper to taste.
Spread corn and okra evenly on pan with tomatoes and broil about 4 inches from heat until tender, about 5 minutes. In a bowl toss vegetables gently with basil.
