Broiled Okra With Romesco (Vegan)

• 1/2 whole Small Onion, Cut Into Chunks
• 1 clove Garlic, Peeled
• 1/4 cups Marcona Or Other Almonds
• 1 pint Cherry Tomatoes Or Equivalent, Cut Into Chunks If Tomatoes Are Large
• 1/2 teaspoons Smoked Paprika
• 1/3 cups Olive Oil
• Salt To Taste
• 2 pints Fresh Okra, Halved Lengthwise

1. Make the sauce. Pulse the onion, garlic, and almonds in a food processor to chop. Add the tomatoes, paprika, olive oil, and a sprinkle of salt. Pulse until nearly pureed.
2. Transfer the sauce to a skillet over medium heat. Cook the sauce for 10-15 minutes until the onion has cooked slightly, stirring every few minutes. Taste, and add more salt to the sauce if you'd like.
3. Meanwhile, preheat the broiler. Arrange the okra cut side up on a baking sheet that you've lined with parchment paper or cooking spray and sprinkle with salt. Broil the okra for 4-6 minutes until it just starts to darken on top-no need to flip it. The time it takes to cook the okra will depend on how close your pan is to the top of the oven.
4. Serve okra drizzled with the Romesco sauce. Enjoy!

onion, clove garlic, ubc, tomatoes, paprika, olive oil, salt, fresh okra

Taken from tastykitchen.com/recipes/sidedishes/broiled-okra-with-romesco-vegan/ (may not work)