Living in the south, you would think that okra is everywhere. But really we don’t run into it that much, and when you do see it, chances are it is breaded and fried. There is nothing wrong with fried okra, but surely there’s more to okra than that?!?
After being encouraged by our 10 year old to purchase okra, I was on the lookout for a somewhat different way to prepare it. I found a couple of recipes for charred okra, one from Martha Stewart and another from ChowHound. I had planned mixing things up between the two, but I was late getting home and my wife went with the grilled version. They were delicious and all eaten up quickly. A tasty addition to our recipe file!
- 1 lb Okra, whole, rinsed
- Olive oil to brush okra
- 1 tsp Dried thyme leaves
- 1½ tsp Paprika
- Preheat BBQ grill on high
- Rinse the okra and skewer each lengthwise
- Brush with olive oil
- Grill okra over high heat, turning a few times until charred and starting to pop open; 4-5 minutes
- Remove from grill and sprinkle with thyme and paprika