For me they’re the perfect side dish or light lunch–super-easy, fat-free, and delicious. Even my husband, who says that okra is not his favorite vegetable, loved these. The okra come out slightly crispy on the outside, tender on the inside, and they’re perfect finger food (like green French fries, but don’t use ketchup). The beauty of this is that no cutting is involved, so you never come in contact with the dreaded slime! All you have to do is wash the okra, put it in an oiled baking dish, sprinkle it with seasonings, and bake it. My new favorite way to eat okra is so simple and easy that it almost can’t be called a recipe. And it’s even easier to make in the air fryer. Okra loses its characteristic sliminess when roasted and develops a sultry flavor. Makes 4 servings.Roasted okra is simple to prepare and delicious. Serve immediately with Jalapeno-Tomato Ranch Dressing for dipping. Place okra directly on grill perpendicular to the grates (alternatively, double skewer pods on 12-inch wooden skewers that have soaked in water for 2 hours, as shown in my picture) and cook until tender and slightly charred, 4-5 minutes per side. Pour olive oil mixture over okra and season to taste with salt and pepper. Cover and cook in microwave on high until the garlic becomes fragrant, about 1 minute cool slightly. Combine the olive oil and garlic in a small microwave-proof dish. Place in a large resealable plastic bag and set aside. Meanwhile, partially cut okra in half lengthwise leaving them connected at the stem end. Preheat grill for direct cooking over medium-high heat. Jalapeno-Tomato Ranch Dressing, for serving (see recipe) Grilled Okra with Jalapeno-Tomato Ranch Dressing Recipe If you have another spicy favorite, please share. When I don’t have any of mine ready, I usually reach for Zing Zang, Tabasco or McClure’s. But there are many lip-smacking premixes on the market. I actually make a heavily seasoned version I affectionately call “Cajun Marys.” I’m not going to share that recipe with you today though because I’m currently messing around with it. The most appropriate cocktail to pair with today’s finger food is a Bloody Mary. That way you’ll have two variations of the dressing to try. My suggestion to you is to blend all the ingredients except the tomato, set aside a small portion of that and then add the tomato and finish the recipe. The tomato actually tempers the heat of the jalapeno pepper, which is why I think the hubby prefers the dressing without it. To pay tribute to our iconic dish of stewed okra and tomatoes, I incorporated a tomato into what was already a really good and zingy jalapeno ranch salad dressing. So I created a tangy little ranch dressing number that can either be drizzled over the grilled okra or served on the side. But … but, you know how I am about dipping and saucing. Grilled okra is amazing in and of itself. Stick with smaller pods to minimize that problem. By slicing the pods lenghwise (note in the recipe that I keep them “hinged” at the stem end), I find that the okra cooks evenly and is less likely to “slim.” But I have had a couple of issues with stringy pods. The smokiness imparted by the grill also enhances the okra’s earthy bite. What I like most about grilling okra is the fact that the high heat helps preserve its gardenlike flavor and maintain some of its crispy texture. Just recently, I discovered how amazing it is grilled. In true Southern fashion, we also love okra battered and deep fried. Other times, we keep it simple and serve it over rice. Sometimes we embellish that dish with ham or shrimp. We frequently stew this popular pod too with the likes of Creole tomatoes, onions and garlic. That same pickled okra makes frequent appearances at parties as the star of the “relish tray” and as the number one garnish for Bloody Marys. Okra that has been pickled in a spicy brine is a common snack food eaten straight from the jar. Locally, we also highly regard this fuzzy vegetable for its many other adaptations. Okra is prized in New Orleans for its ability to flavor and thicken gumbos, soups and stews. Grilled Okra with Jalapeño-Tomato Ranch Dressing
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