Grilled Okra
Okra is a vegetable well known to the southern US and Asia. In Indian and south Asian cooking, okra shows up in a variety of stews, stir fries, and curries. Here in the south, surprise surprise– we fry it.
Southern okra is usually chopped into discs, breaded in cornmeal, and fried to a crisp, like this. Frying okra is a lot of work, and while the end result is absolutely delicious, there are many evenings when I just don’t have the time to set up for standard breading procedure and coat individual okra rounds.
Grilling okra is an unusual way to enjoy this summer vegetable without all of the labor and mess of the frying process. This recipe calls for only 4 ingredients and ZERO dishes. If you are grilling burgers or hot dogs, it is an easy addition and gives your plate some much-needed green!
Grilled Okra
Ingredients
- 12 ounces okra, washed
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
Instructions
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In a large ziplock bag combine all of the ingredients. Shake the bag to coat the okra. Store the bag in the refrigerator until you are ready to grill. This can be prepped up to 24 hours in advance.
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Preheat the grill to 400F, or medium-high heat.
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Place the okra directly on the grill grates. Cook 2-5 minutes per side, checking them often. If you have winter okra, they will likely be bigger and closer to 5 min. For smaller, summer okra, they will cook faster.
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Serve immediately and enjoy!
Recipe Notes
Okra can be prepped up to 24 hours in advance, but should not be grilled until right before eating.
