Serve it alone as a flavorful side dish, or pair it with a dipping sauce and serve it as a snack. I love okra. I suspect it’s a bit like cilantro in that people either love it or strongly dislike it. The most common objection is that it has a slimy texture. Luckily, there are cooking methods that greatly reduce the sliminess. One of them is oven baking - this roasted okra is delicious. Another one is to take advantage of the mucilage and use okra in thick stews like this okra stew. And the third one is grilling, as we do here.
Recipe Card
Fresh okra: Okra is in season in the summer, so that’s when you are most likely to find it in the supermarket. Olive oil: I love cooking with this delicious oil. But you can use avocado oil if you prefer an oil with a higher smoke point. Melted ghee is another tasty option. To season: Kosher Salt, black pepper, and garlic powder.
Heat your grill on medium-high heat. Toss the okra with olive oil and spices. You can trim the ends if you wish, but I usually don’t. Serve immediately. When I serve it as a side dish, since I use the grill for making this recipe, I often serve it with a grilled main dish such as any of the following:
Grilled chicken skewers Grilled chicken tenders Grilled salmon Grilled halibut Grilled chicken breast Grilled skirt steak Grilled shrimp
