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Recipe

Grilled Okra with Orange-Shallot Vinaigrette

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

Nutritional Information

  • 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.

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