My recent acquisition of a grill has, unfortunately, left me with fewer “recipes” to write about—much of my cooking these days is throwing assorted bits of protein or vegetable on a hot grill and hoping for the best. It’s been tasty, but not necessarily something worth writing home about. I mean, everyone knows that meat and veggies (especially eggplant, zucchini, peppers, and mushrooms) taste great on the grill, right?
But here’s something I, at least, did not know until last night: okra is fabulous on the grill. It gets charred and tender and not at all slimy. In fact, grilled okra is probably the most addictive vegetable I’ve encountered in ages. I highly recommend making its acquaintance as soon as possible.
Fresh okra pods (smaller pods are more tasty, I’ve heard)
Salt and pepper
Pinch cayenne pepper (optional)
Heat grill to medium-high heat. Toss okra pods with olive oil, salt, and pepper (and optional cayenne). Cook, turning from time to time, until pods are lightly charred. Serve immediately.