The quick, hot heat of the grill keep the slime-factor to a minimum while the charred bits highlight okra's essential grassy flavor. If you've never tried okra, this is an easy, delicious way to give it a whirl. If you're an okra-phile, this is a new way to love it.
This recipe is easily doubled, tripled, or quadrupled. It's more a method than a recipe, so feel free to play around with it. Grilled okra tastes great at room temperature and makes a tempting addition to a dinner buffet or backyard barbeque.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings
- 1 pound okra
- 1 Tablespoon grapeseed or olive oil
- Lemon juice (optional)
- Prepare a gas or charcoal grill for high heat (you can hold your hand an inch above the cooking grate for just 1 to 2 seconds).
- Trim stems off the okra pods. Toss the okra with the oil to coat thoroughly. Place the okra on the grill, cover, and cook until the okra's green color* heightens and grill marks or charred edges appear, 4 to 5 minutes. Turn the okra, cover, and cook until tender, about 5 more minutes.
- Remove the okra from the grill. Sprinkle with salt and lemon juice, if you like. Serve hot or at room temperature.
Makes 4 servings Grilled Okra.
*Or, in the case of purple okra, the purple color deepens!