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Grilled okra1/2/2024 ![]() Then use your favorite seasoning blend (such as Tony Chachere’s, Old Bay, or a blend of salt, pepper, and garlic powder) to coat the cut side of the okra. Turn the skewers over and be sure the olive oil is covering both sides. Drizzle the okra with olive oil and use a brush to ensure that the okra is well covered. Don’t skewer them lengthwise, or you’ll only be able to get a few per skewer. Skewer the cut okra pods onto the bamboo or metal skewers. While it heats up, cut the tops off of the okra pods, and slice them in half lengthwise. No need to heat up the kitchen, and it’s the perfect side for any protein! WW SmartPoints=3 – okra, olive oil, seasoning blend (or salt, pepper, and garlic powder mix),, Begin by heating up the grill. Tender and fresh asparagus are grilled to perfection to make a delicious side dish to any meal!Įasy Grilled Okra – Summer meals are better with this quick and easy grilled okra. I’m always looking for new ways to use it in the kitchen. I’d love to know your favorite way to cook or use okra. Okra is easy to freeze for later, a wonderful side dish, and even a healthy powerhouse in smoothies. If you’ve never tried growing okra in your summer garden, I can’t recommend it enough. If someone else in your house is the designated griller… then you might even get a night off yourself. So give your kitchen some time off this summer and cook these babies on the grill. ![]() For Weight Watchers participants, one serving of the grilled okra is 3 points due to the olive oil, which you could always go lighter on. The okra will cool down quickly, so be sure you’re ready to eat when these babies come off of the grill. Take off of the grill and serve immediately.Grill for another 3-4 minutes on other side. You should be able to see lovely grill lines (see skewer on left). Grill for 4-5 minutes, then flip skewers over. Skewer the cut okra pods onto the bamboo or metal skewers.Seasoning blend of choice (We love Old Bay or salt, pepper, and garlic powder) So here’s what you’ll need to get your okra on the grill. This leaves more time for evening bike rides or games in the yard, all the things that make summer so appealing. And if it’s possible to grill the entire meal, even better (grilled okra goes well with just about any protein). This grillied okra recipe is not only fast and easy, but it saves on dishes to be washed. (He highly recommends Meathead: The Science of Great Barbecue and Grilling.) And since the hubby has been honing his grilling skills over the past few years, grilled okra has become one of the easiest ways to prep this vegetable for a quick dinner. The oven heats the house up so much, and frying takes so much effort (and clean up). With the summer heat that okra plants love so much, also comes my attempt to be in the kitchen as little as possible. Not sure when your okra is ready to picked (or which okra to choose at the farmer’s market)? Check out my post on when to harvest okra it’s so easy! Freezing okra to use later is an easy way to save an abundant harvest for later, so there’s no reason not to grow a raised bed full (or a few rows). And this grilled okra recipe is a quick and easy way to get this summer favorite onto the table in a flash!Įach year, the amount of space I devote to growing okra increases. I know some people complain about the okra slime, but once cooked, okra loses that particular feature. And I imagine that the taste is also part of the appeal. This may be due to the fact that okra loves hot weather or because it’s tall and leggy, not taking up tons of garden space. It’s one of the favorites of southern gardeners. In the heat of summer, okra shines as a green jewel.
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