Grilled and Marinated Okra
Blogger Katheryn LaSusa Yeomans likens the taste of fiddlehead ferns to okra, asparagus, and green beans. Okra heads crave the dark green, mysterious taste and complex texture of the oft-maligned seed pods. Try this easy make-ahead recipe for okra to serve as an appetizer or side dish.
Active time: 10 minutes. Total time: 8 hours or more. Serves 8.
1 garlic clove
24 small to medium okra pods
2 tablespoon apple-cider or balsamic vinegar
6 tablespoons olive oil (1/4 cup plus 2 tablespoons)
1/4 teaspoon salt
few drops mustard
- Mince garlic and set aside. Cut okra stems close to the cap.
- Grill okra over medium heat for five to six minutes, rolling once or twice so they cook on both sides, until they start to puff up with contained steam and show brown marks.
- While okra cooks, put garlic and remaining ingredients in a container that can be covered or a plastic bag. Stir ingredients with a fork until well blended.
- When okra is tender, put it in the container with marinade and shake to coat. Allow okra to cool to room temperature for up to four hours, shaking occasionally, and then refrigerate. Let okra marinate for at least eight hours and up to four days.
- Before serving, let okra sit at room temperature for about 30 minutes, so the marinade becomes liquid but the okra is still cool. Arrange on plates and serve.
- You don’t need a special veggie grill for okra. Just arrange it crossways so it doesn’t fall through into the flames.
- Use this marinade on other vegetables such as grilled squash, peppers, and onions.
- Save extra marinade to dress your next salad.