Take full advantage of your grill by cooking your vegetables too. Grilled Okra and Tomatoes are a delicious grilled side that couldn’t be easier.
We grill a lot at Team Braddock HQ, especially in the summer. We love the flavor and ease of a whole meal that’s been grilled. Unfortunately for me, however, I quickly tire of the same ole, same ole and have to change things up.
Why Grilled Okra
This summer I set out to grill vegetables I’ve not grilled before and figure out how to make them taste cookout-ready fantastic. There’s not much out there about how to grill okra so it inspired me to figure out my own recipe.
Okra is a polarizing vegetable, kind of like how cottage cheese either grosses you out or is your favorite. The texture of okra is very fibrous when raw, like celery, but softens significantly when cooked. It’s also a little gooey on the inside with pearl-like, edible seeds. So if texture tends to be a problem with you and food, it’s understandable why you wouldn’t like okra or are afraid to try it.
Despite all these odds stacked against okra, I am on a bit of a mission to change people’s minds about this wonderful vegetable. Grilling makes just about anything taste better, and it’s an easy, dish-free way to cook.
Grilling okra brings out tremendous flavor and according to my taste-tester, reduces a lot of the sticky wetness that tends to turn people off. This dish is seasoned very simply because I think okra has a unique flavor that really shines when cooked.
Okra doesn’t rise to the top of anyone’s mind when they think about powerhouse vegetables, but it really should! Okra is a great source of fiber, a high antioxidant food, and contains many important vitamins and minerals like vitamin K and C, manganese, folate, calcium and magnesium. That slimy lining of okra is actually pretty powerful too as it plays a role in binding to and eliminating excess cholesterol and toxins
Okra and Tomatoes
Okra and tomatoes are often paired together as a super delicious combo. Don’t knock it till you try it! I personally love the sweet, juiciness of cooked tomatoes paired with the unique flavor of okra.
I’ve been making my Roasted Okra and Tomatoes for years and is a favorite veggie side dish. I wondered if I could make this into a grilled version and YOU CAN!
With or Without the Kabob
Grilled Okra and Tomato Kabobs is a beautiful way to present this combo as a cook-out side dish and can make the flipping a little easier. I prefer to use large metal skewers like these ones but individual size skewers like these work great too. It’s all about your preference.
Using skewers is not necessary however. Read the notes in the recipe to see how to grill them in a homemade foil pan that turns out just as good.
If you’re not in the grilling mood, check out how to make this dish in the oven here: Roasted Okra and Tomatoes. Or, if you'd like to make okra a fancy appetizer, try Okra with Smokey Red Pepper Ricotta.
Grilled Okra and Tomatoes
- Metal Skewers (optional)
- Aluminum Foil
- 1 package Fresh Okra pods (about 12 ounces)
- 1 pint Grape Tomatoes
- 1 tablespoon Olive oil
- ½ teaspoon Kosher salt
- High Temperature Oil (or nonstick grill spray)
- Preheat the grill to medium hot.
- Wash and dry produce.
- Assemble skewers by poking the skewer through the side of the okra, alternating with a cherry tomato. If not using skewers, toss okra and tomatoes directly into a homemade foil pan (see notes for directions).
- Brush all sides of the vegetables with olive oil, then sprinkle with salt and pepper.
- Oil grill grates then place kabobs on hot grill grates. (If using foil pan, skip oiling the grill and put foil pan on top of hot grill grates. Close grill lid and cook for 10-12 minutes, flipping okra 1- 2 times during cooking. Veggies are done when okra has grill marks on all sides and is tender.
- Remove from heat and serve immediately on the skewers or remove into a serving dish.