Fish FoodSpiced and simply roasting these little veggies yields a pretty tasty treat.
Use smaller sized okra to get the best char/bites . They’re additive right off the the grill.
Serve with grilled meat or as an appetizer.
INGREDIENTS
6 cups Fresh okra, rinsed and driedAbout 30 individual pieces
¼ cup Canola oilOlive oil can be substituted
½ tbsp Kosher salt1 tsp table salt can be substituted
1 tsp Paprika
1 tsp Chile powder
1 tsp Garlic powder
½ tsp Cumin
½ tsp Cayenne powder Can be adjusted with preference of spiciness
DIRECTIONS
1
Heat grill to med-high heat. The okra will cook quick, but you want a good char, so grill shouldn’t be to hot.
2
In a bowl mix okra and oil together. Coat all pieces.
In a small bowl mix together all spices. Add to okra and stir until completely coated.
3
Place okra in one layer on hot grill. Flip after charred, about 3 minutes per side.
A veggie basket or even skewers can be used, to aid in the flipping.
4
Remove from grill and serve!
CategoryPantry + Commissary, Seasonal, Vegetable
Ingredients
6 cups Fresh okra, rinsed and driedAbout 30 individual pieces
¼ cup Canola oilOlive oil can be substituted
½ tbsp Kosher salt1 tsp table salt can be substituted
1 tsp Paprika
1 tsp Chile powder
1 tsp Garlic powder
½ tsp Cumin
½ tsp Cayenne powder Can be adjusted with preference of spiciness