Rinse okra pods and allow to dry on paper towel. Trim the ends. Slice the pods from the edge of the cap to the tip. Turn the pod and repeat until the tip of each pod is split into four. Toss the pods in extra virgin olive oil and season with salt.
Transfer prepared okra pods to the hot grill, turning them so that they cook evenly without burning the tips. Grill the okra for 2-4 minutes per side until golden brown.
Transfer to platter, season with salt and pepper and serve immediately with dipping sauce.
To prepare the dipping sauce: place the sour cream in a small bowl. Add the paprika, green onions, lemon juice and stir. Add salt and pepper to taste and refrigerate until use.
Grilled Okra
Ingredients
For the okra:
2 pounds okra, rinsed and dried
¼ cup extra virgin olive oil
For the smoked paprika dip:
1 cup sour cream
3 green onions, chopped
1 heaping tablespoon of smoked Spanish paprika
juice of half a lemon
salt and pepper to taste
Directions
Prepare the okra: Preheat the barbecue to 450°F
Rinse okra pods and allow to dry on paper towel. Trim the ends. Slice the pods from the edge of the cap to the tip. Turn the pod and repeat until the tip of each pod is split into four. Toss the pods in extra virgin olive oil and season with salt.
Transfer prepared okra pods to the hot grill, turning them so that they cook evenly without burning the tips. Grill the okra for 2-4 minutes per side until golden brown.
Transfer to platter, season with salt and pepper and serve immediately with dipping sauce.
To prepare the dipping sauce: place the sour cream in a small bowl. Add the paprika, green onions, lemon juice and stir. Add salt and pepper to taste and refrigerate until use.
Grilled Okra
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Fresh okra split and drizzled with EVOO, then grilled and served with a smoked paprika dip…
GRILLED OKRA is loaded with vitamins A and C, as well as an excellent source of important minerals such as iron, calcium and magnesium. Most okra recipes are associated with gumbo, a rich Cajun stew that originated in Louisiana in the 18th century. Head HERE for more information about this distinctive vegetable.
Seafood gumbos, in particular, are made using okra because the vegetable acts as a thickening agent, releasing a gluey, slimy liquid when cooked. In our quest to share new and interesting ways of cooking veggies, we thought we’d make this in a more unconventional way – if you’re unfamiliar with how to cook okra, this is a splendid way. Don’t be surprised if it becomes a favourite.
GRILLED OKRA changes all that because the vegetable doesn’t release it’s signature slime when cooked this way – it’s crisp and offers interesting flavours without the gluey texture. Presented with a SMOKED PAPRIKA DIP, you’re sure to fall in love with okra just like we did.
Here are a few things we learned when making it:
SIMPLE WINS
Who doesn’t love a recipe with few ingredients? In this case, we kept to the basic premise of letting the vegetable speak for itself. Okra, oil and salt, plus the dip. What could be easier?
CUT & DRY
Even the preparation of the okra is super straightforward. Give the veggies a quick rinse and place them onto a clean dishcloth or paper towel to pat them dry. Slice the pods right before you cook them, cutting them from the tip to the base of the cap. We love how they almost bloom when they hit the grill.
YOUR TURN
When grilling, turn the okra pods often to ensure that the tips don’t burn. Nothing complicated with this, it’s actually fascinating to watch them cook without releasing any liquid.
WOW NOW!
Thankfully, you can serve GRILLED OKRA a number of different ways. It makes for a conversation-starting side next to a favourite main like our GRILLED LAMB LOIN CHOPS, this MIXED GRILL recipe, or even add them to our GRILLED VEGETABLE MEDLEY.
We also think GRILLED OKRA makes for a great standalone appetizer, hors d’oeuvre or afternoon snack. Last thing, it even tastes good the next day served chilled as a leftover. Talk about wow, make ‘em now!
Interesting and fresh-tasting, it’s time to take a second look at this delicious vegetable. Add GRILLED OKRA to your must-make list!
Rinse okra pods and allow to dry on paper towel. Trim the ends. Slice the pods from the edge of the cap to the tip. Turn the pod and repeat until the tip of each pod is split into four. Toss the pods in extra virgin olive oil and season with salt.
Transfer prepared okra pods to the hot grill, turning them so that they cook evenly without burning the tips. Grill the okra for 2-4 minutes per side until golden brown.
Transfer to platter, season with salt and pepper and serve immediately with dipping sauce.
To prepare the dipping sauce: place the sour cream in a small bowl. Add the paprika, green onions, lemon juice and stir. Add salt and pepper to taste and refrigerate until use.
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