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

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Recipe Summary

hands-on:
10 mins
total:
45 mins
Servings:
6
Yield:
24 okra
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; total fat 2g; saturated fatg; polyunsaturated fatg; monounsaturated fat 2g; cholesterolmg; sodium 100mg; potassium 125mg; carbohydrates 4g; fiber 1g; sugar 1g; protein 1g; trans fatty acidg; vitamin a 289IU; vitamin c 11mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 23mcg; vitamin b12mcg; calcium 34mg; ironmg.

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