Can you believe summer is almost over?! Where is the time going? If you’re anything like us, you’re using the grill as much as possible before the snow starts to fly. I usually end up throwing as much of the meal as possible on – not just the protein! Grilled vegetables are delicious, and this okra is no exception!
Okra is often billed as a Southern vegetable, and about the only place I see it in Pennsylvania is on the menu at Cracker Barrel. But why can’t we enjoy it north of the Mason Dixon line? Usually, okra is either deep fried, or used in jambalaya. I love a good jambalaya, but not so much in the midst of summer. And deep fried okra is packed with fat and calories, making it a tasty, but not so healthy side dish. I think the reason so many people overlook this veggie is that it has a tendency to get slimy, especially if you chop it up. This preparation takes care of that! I used a package of frozen okra, and just thawed it before using it, but if you can get fresh, that’s definitely better. Not only is this side dish delicious and not-slimy, but it’s easy and takes very little time – perfect for weeknights! Simply toss the okra in olive oil and garlic, throw it on the grill, and cook until it’s slightly charred. That part is important because it makes it crispy almost like fried, but without all the fat. Dig in, and enjoy this Southern treat – healthified!
16 oz Frozen Okra, thawed
2 Tbsp Olive Oil
2 tsp Garlic Powder
Salt and Pepper to taste
- Preheat grill to medium heat.
- Combine all ingredients in a bowl and toss to coat.
- Grill okra about 10-20 minutes, turning once, to desired doneness.
Happy, healthy eating!