Grilled Okra with Garlic Vinaigrette
Discover the perfect summer side with our Grilled Okra with Garlic Vinaigrette recipe. Tender okra grilled to smoky perfection and dressed in a tangy garlic vinaigrette, creating a flavorful dish that's both light and satisfying.
Ingredients
- 1lb okra, washed
- 1 cup extra-virgin olive oil
- 4-6 cloves of garlic, micro-planed into a pulp or finely minced
- Zest of 3 lemons
- Juice of 1 lemon
- 1 envelope of Micro Herbs or Micro Greens.
- 1 tsp salt and more to taste
- 10 – 16 soaked wooden skewers
Directions
Servings: 4-6 (as a side)
Source: Culinary Vegetable Institute
- Preheat a grill pan, outdoor grill, broiler, or other preferred method of cooking the okra in advance of the cooking.
- In a small saucepan, combine the minced garlic and olive oil.
- On medium heat, warm the oil until the garlic begins to bubble and the mixture begins to simmer before removing the pot from the heat and allowing it to rest for 2 minutes before the procedure is repeated.
- After the second resting period, add the lemon juice and zest, and 1 tsp of kosher salt. Stir to combine. (if using micro herbs, chop them and add them to the vinaigrette at this point.)
- Skewer the Okra in preparation for cooking. *Note – At the Culinary Vegetable Institute, we opted to sort the okra by size so that we could cook similarly sized pieces together. We also used 2 skewers so that the okra was more easily turned on the grill.
- Cook the Okra on your grill (or preferred high-heat method) without the use of any oil. Dry heat and clean flavor is the goal here.
- After a couple minutes per side, remove the okra to a serving tray, and while it is warm, sauce it generously with the garlic vinaigrette and finish with a sprinkling of salt.
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