Summer Means Hot and Hot Means Okra

This last weekend we grilled out on the front porch. When the meat’s all done and the coals have died down a bit we always throw on the vegetables. Squash is always a favorite with us, sliced length-wise about a quarter of an inch thick. We only leave them on long enough to get good grill marks on both sides. Any longer than that and squash begins to fall apart. Brush a little olive oil on both sides and season before you place them on the grill. Take them up gently and place them in a pan. Cover to keep them hot until they are ready to be served.

One vegetable you might not think about when grilling is okra, and since okra is just beginning to become available this time of year, you should give it a try. It’s almost impossible to get grill marks on okra since they roll around and refuse to rest across the metal, so the main objective is to soften the pods to the perfect point of table consumption. Like squash, okra needs to be lightly coated with olive oil to grill properly. Add a few dashes of your favorite seasoning salt, and toss the trimmed okra in a bowl with a small amount of olive oil. Lay them all out evenly on the grill top, close the lid, and don’t walk away. If you do you are sure to scorch them. After only two or three minutes covered, turn the okra and cover again for just a few minutes, or until they reach your desired texture. Take them up, rush to the table with them and let the feast begin!

We should have a good supply of okra for a good while, so give us a call for a time to come out. We would love to make your next outdoor grilling session a feast fit for a king.