Laced with citrus, smoke and sea salt, grilled okra is a funky, utterly novel side dish or happy hour nosh. Compared to other cooking methods, grilling keeps okra's slime factor in check. The technique and recipe come from The Vegetable Butcher cookbook.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Remove 3/4 teaspoon zest and squeeze 1 tablespoon juice from half of the lime. In a shallow dish or a large zip-top bag, combine the lime zest, lime juice, oil, garlic, black pepper and smoked paprika. Add okra and stir to coat (or seal bag and toss to coat). Chill for at least 30 minutes or up to 2 hours.

  • Prepare a gas or charcoal grill for direct cooking over medium-high heat. Thread okra on pairs of skewers or transfer to a grill basket. Grill okra, covered, for 2 minutes. Uncover and grill 1 to 2 minutes more or until charred and just tender, turning once or twice. Just before serving, squeeze remaining lime half over okra and season with flaked sea salt.

Nutrition Facts

35 calories; 2 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 100 mg sodium. 125 mg potassium; 4 g carbohydrates; 1 g fiber; 1 g sugar; 1 g protein; 0 g trans fatty acid; 289 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 23 mcg folate; 0 mcg vitamin b12; 34 mg calcium; 0 mg iron;