When I say “okra” you probably either think of the crispy fried version or Y-U-C-K. But, you’re wrong.
Okra is actually a very delicious and nutritious vegetable that is an excellent source of fiber and is honestly DELICIOUS grilled! Now that the farmers markets are starting to be abundantly full of this and other vegetables, crank up the grill and try a little grilled okra this weekend!
Purchasing and Handling Okra
Always purchase young, tender but firm pods that are a rich green color. They should easily snap in half. Avoid pods that are dry, blemished or limp.
Okra does not store well, so use fresh okra within 2 or 3 days at most. Store it in a paper bag in the warmest part of your refrigerator (temperatures below 45 degrees can damage okra). Do not wash until ready to use or it will become slimy. Throw away blemished or slimy okra. When preparing, remember that the more it is cut, the slimier it will become. Aluminum pots will discolor it.
Grilled Okra
Per Serving 125 calories
Fat 7 g
Carbs 15 g
Protein 4 g
Okra is a nutritious vegetable that is an excellent source of fiber and it is DELICIOUS when it's grilled!
Ingredients
Directions
Rinse okra and trim off the stem and tips of each pod. Toss pods in olive oil with salt and pepper. Place on a medium hot grill in a vegetable basket or skewer them on 2 skewers--line them up in a row and put one skewer through near the top and one near the bottom (this will keep them from spinning on the skewer when you try to move them).
Grill until golden brown and desired tenderness.
