I have been grilling vegetables like crazy! I love the way the grill caramelizes and chars them. It really brings out each veggie’s unique flavor and just says summer! And what could be easier – toss them with some oil and salt, maybe some spices, grill a few minutes and enjoy!
Add grilled okra to your barbecuing repertoire!
Okra is so popular in the South. I was never exposed to it until I moved here. It’s often found in soups and stews or coated with cornmeal and fried, but okra’s great on the grill, too! It has a reputation for being slimy and indeed it is when stewed, but grilling eliminates the slime factor, so don’t be afraid to give grilled okra a try!
It can be difficult to find okra in grocery stores, but farmer’s markets and CSA’s are great sources of this mid-summer veggie. If you’ve never tried okra, it’s worth seeking out.
Grilled okra is so easy!
Grilled okra is really quick to prepare. If you’re using wooden skewers, you’ll want to soak them in water for about a half hour so they don’t burn. Just toss the okra with oil, salt and any spices you like. The spice mix in the recipe below is simple, but really tasty! You could add a little cayenne pepper, too, if you like heat. Then just skewer the pods and grill on high about 5 minutes per side, cover down until charred.
Grilled okra makes a great snack or side for any summer meal from the grill!
- 1 pound okra
- 2 Tbsp cooking oil
- 1 tsp ground cumin seed
- 1 tsp granulated garlic
- ½ tsp salt
- freshly ground pepper to taste
- If using wooden skewers, soak in water for a half hour.
- Heat grill on high.
- Wash and pat okra dry.
- If there are stems, trim them, but don’t cut into top of pod.
- Mix oil and seasonings.
- Toss okra in seasoned oil so it’s well-coated.
- Run each skewer through the center of several pods, crosswise.
- Grill on high, cover down, about 5 minutes until bottoms are charred.
- Flip and grill, cover down, about another 5 minutes until charred on other side.
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