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  • Grilled Okra
  • Grilled Okra
  • Grilled Okra
  • Grilled Okra
  • Grilled Okra
  • Grilled Okra

Grilled Okra

Food | June 06, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
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  • 10 Minutes
  • 4
  • Easy

Our GRILLED OKRA recipe will have you falling head over heels for this oft-overlooked but incredibly tasty vegetable.

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 GRILLED OKRA:

Grilled Okra

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?

Grilled Okra

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.

Grilled Okra

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.

Grilled Okra

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!

Grilled Okra

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Ingredients & Amounts

  • For the okra:
  • 2 pounds of okra, rinsed and dried
  • ¼ cup of extra virgin olive oil
  • For the smoked paprika dip:
  • 1 cup of sour cream
  • 3 scallions, chopped
  • 1 heaping tablespoon of smoked Spanish paprika
  • juice of half a lemon
  • salt and pepper to taste

Instructions

  1. Prepare the okra: Preheat the barbecue to 450°F
  2. 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.
  3. 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.
  4. Transfer to platter, season with salt and pepper and serve immediately with dipping sauce.
  5. To prepare the dipping sauce: place the sour cream in a small bowl. Add the paprika, scallions, lemon juice and stir. Add salt and pepper to taste and refrigerate until use.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage. I listened to Getz/Gilberto – Stan Getz & João Gilberto while preparing this side dish. Visit iTunes to add the music of these jazz legends to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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