Ingredients
- 1 pound okra, stems trimmed
- 1 tablespoon extra-virgin olive oil, or more as needed
- 1 pinch garlic powder, or to taste
- 1 pinch cayenne pepper
- 1 lemon, juiced
- ¼ teaspoon chopped fresh rosemary, or to taste
- ¼ teaspoon chopped fresh thyme, or to taste
Why You'll Love Making This
A fresh and flavorful way to enjoy okra. The grilling brings out a smoky sweetness while keeping the texture tender yet crisp. The lemon adds a bright, zesty kick that balances the earthiness of the vegetable perfectly.
Better Cooking Tips
- Preheat the grill to medium-high to ensure even cooking and nice grill marks.
- Lightly oil the okra to prevent sticking and help it crisp up on the grill.
- Turn the okra frequently to avoid burning and to cook them evenly on all sides.
- Lightly oil the okra to prevent sticking and help it crisp up on the grill.
- Turn the okra frequently to avoid burning and to cook them evenly on all sides.
Directions
Warm up your grill to high and give the grates a quick brush with some oil to keep the okra from sticking. In a bowl, mix the okra with olive oil, paprika, garlic powder, salt, pepper, and just a pinch of cayenne for a little kick. Place the okra on the hot grill and let it cook until you see those nice grill marks and the pods turn a bright green—this usually takes about 5 minutes. Flip them over, close the lid, and let them cook a bit longer until they're tender, around another 5 minutes. Once they’re done, move the okra to a bowl and squeeze fresh lemon juice over the top. Finish by sprinkling some chopped rosemary and thyme for a fresh, zesty flavor. Give it a gentle toss and it’s ready to serve!
Serving Inspiration
Serve alongside grilled meats or fish for a light, refreshing side. It also pairs well with a simple rice dish or a fresh green salad. A sprinkle of fresh herbs like parsley or cilantro can add an extra burst of flavor.
How To Store This Recipe
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet or oven to keep the texture from becoming mushy. Avoid microwaving as it may make the okra slimy.
