In our Kitchen…
We have had the best okra harvest this year! My littlest gardener isn’t a fan of tomatoes, yet. So I experimented with grilled okra pods for the first time this year. My husband said, “Grilled okra? That doesn’t sound good.” Well…
The entire family LOVED my grilled okra!
A dozen pieces of whole fresh okra, stems trimmed
1 tablespoon of olive oil
1 tablespoon of balsamic vinegar
1-2 tablespoons of fresh squeezed lemon
Salt & Pepper to taste
I used two bamboo skewers, and marinated the first batch for a few hours before grilling. The second one I didn’t have time, so we just brushed on the ingredients as we grilled. Both times the okra was tender with the nice flavor.
After you season the okra, place it on the grill at 400 degrees, and cook until the okra’s green color brightens, and charred grill marks appear on the edges, about 5 minutes. Turn the okra over, and cook until tender, about 5 more minutes.
This recipe can be easily doubled, tripled, etc. And the kids loved to dip the grilled okra into a special comeback sauce I whipped up.
Southern Comeback Sauce
1 cup mayonnaise
1/4 cup chili sauce
1/2 teaspoon garlic salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/4 teaspoon of dried basil
We also replace the mayo with sour cream, depending on the flavor of the rest of the dish being served with the okra.
In our Garden…
I am getting the garden beds ready for fall gardening now! Seminole pumpkins are already producing, tomatoes and beans have sprouted, and we are seeing citrus on our trees! Fall and winter are my favorite time in our FL backyard!