Its summertime and okra is in season. People love to hate on okra. But okra is really awesome when prepared the right way. And trust me, once you have okra hot off the grill you won’t believe you used to hate on okra. Putting okra on the grill gives it a nice crunchy char and totally changes the taste and texture. Okra and tomatoes are like peas and carrots in my book, so I put okra and tomatoes on skewers on the grill for smoky flavor that only the grill can give (note: whenever you have veggies that are too small for grilling directly- put them on skewers- you’ll get more flavor than if use a grill basket!). Finish that with a drizzle of olive oil, balsamic glaze, sea salt and freshly ground pepper and you have the perfect summer salad to pair with other grilled goodies.
How do you like to cook and eat your okra? Growing up in the south, fried okra is one of my earliest food memories. I would eat it with plenty of hot sauce of course.
Update: My cute little sleep thief is getting so big! He is almost 3 months! If my posting frequency has gone down, you know why- this little guy keeps me busy! Let’s all pray he does not grow up to be a vegetarian! J
- ½ lb okra
- 1 pint cherry tomatoes
- bamboo skewers- soak in water first
- sea salt, fresh ground pepper to taste
- 1 tbsp + olive oil
- 1 tbsp balsamic glaze
Using two skewers, thread okra onto two skewers at once so they will lay flat on the grill without flipping. This way you can flip them easily. You will thread the okra via the ends of each pod onto each skewer, like putting together a mini ladder. Next, put the cherry tomatoes onto skewers. Grill until they have developed nice char marks. Remove the okra and tomatoes from the skewer and combine into a bowl. Add balsamic, olive oil and sea salt and pepper to taste. Easy peasy- enjoy!!