We’ve been getting a ton of okra in our weekly CSA box and have been trying out different recipes with it. Okra is also a great source of Vitamin C, A, and K and is high in fiber, making it a healthy side option. At first, we were making a lot of gumbo, but the Texas summer made gumbo less and less appealing. We’ve come to love the taste of grilled or charred okra – it’s much less “slimy” than when cooked into stew and is perfect for dipping into sauces. It makes a great side dish to pretty much any protein!
We opted to char the okra over the grill because it was convenient (less clean up!) but you can also char these in a pan if you do not have easy access to a grill. I recommend making the sauce prior to grilling, so you can top them off while they are hot.
For the sauce, we wanted something to really balance out the charred flavors. Lemon, mint, and parsley keep the sauce bright and fresh. Parmesan adds a bit of umami flavor and garlic balances it all out. It’s honestly a great sauce for proteins as well.
We topped it all off with some toasted pine nuts, which I highly recommend you do not leave out! It gives a nice crunch to the charred okra.
This is a great dish to try out on even the biggest okra haters. No sliminess. Tons of flavor.
Ingredients
Method
- Combine garlic, lemon juice, 1 tablespoon parsley, mint, salt, pepper, and parmesan (reserve some for topping) into food processor or blender. Pulse until smooth and set aside.
- Heat gas or charcoal grill to high heat.
- Toss okra with 1 tablespoon olive oil.
- Using a grill basket or skewers, grill okra for about 3-5 minutes per side, or until well-charred.
- Remove from grill.
- Drizzle mint sauce over okra and top with toasted pine nuts, reserved parmesan cheese and remaining fresh parsley.