Fine Cooking Magazine - November/December 2020

This favorite southern vegetable becomes smoky and sweet after a turn on the grill. Serve with grilled rib-eye steaks or grilled fish.

Ingredients

7 Tbs. extra-virgin olive oil
1/2 tsp. finely grated orange zest
3 Tbs. fresh orange juice
2 Tbs. minced shallot
1 Tbs. Champagne vinegar
1 tsp. honey
Kosher salt
1 lb. okra
Freshly ground black pepper
2 tsp. toasted sesame seeds

Calories (kcal) : 260
Fat Calories (kcal): 220
Fat (g): 25
Saturated Fat (g): 3.5
Polyunsaturated Fat (g): 3
Monounsaturated Fat (g): 18
Cholesterol (mg): 0
Sodium (mg): 290
Carbohydrates (g): 10
Fiber (g): 3
Sugar (g): 5
Protein (g): 3

Preparation

Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. In a small bowl, whisk 6 Tbs. of the oil, the orange zest, orange juice, shallot, vinegar, honey, and 1/2 tsp. salt. Set aside.
In a medium bowl, combine the okra with the remaining 1 Tbs. of the oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss to combine. Grill the okra in a single layer until tender and charred in places, turning halfway through cooking time, 10 to 12 minutes total. Transfer the okra to a platter, drizzle with some of the dressing, and garnish with the sesame seeds. Serve the remaining dressing at the table.

(1 rating) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Reviews

Rate or Review

Reviews (1 review)

italianrose987 | 08/16/2020
We loved this recipe! A new way to eat okra for us with the sweet twist... and it was really delicious!

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Grilled Okra with Orange-Shallot Vinaigrette
Cuisine: Southern
Ingredients: 7 Tbs. extra-virgin olive oil; 1/2 tsp. finely grated orange zest; 3 Tbs. fresh orange juice; 2 Tbs. minced shallot; 1 Tbs. Champagne vinegar; 1 tsp. honey; Kosher salt; 1 lb. okra; Freshly ground black pepper; 2 tsp. toasted sesame seeds