Grilled Okra and Tomatoes
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.
Metal Skewers (optional)
- 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.
Figure 4-5 okra per person depending on how much people like it.
You can use bamboo skewers in place of metal ones. Soak them in water for at least 30 minutes before assembling to help them not burn while cooking.
If you don’t want to cook okra on skewers, make a grill “pan” out of aluminum foil. Start with a large square of foil, slightly bigger than the width of your grill. Fold up the edges to make a square with 2” rim. Pinch the 4 corners together to secure the shape.
High temperature oil for grilling recommendations: vegetable, canola, or grapeseed oil.