Cooking okra fast and hot keeps the texture from getting slimy. Pair the grilled veggies with a tangy balsamic aioli.

Recipe by Chef Tim Love
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a large bowl toss okra and tomatoes with the oil, garlic, salt, and pepper. Using tongs, transfer okra and tomatoes to a grill rack or grill basket in a covered grill directly over high heat. Grill for 1 to 2 minutes for tomatoes and 3 minutes for okra or until charred and okra is crisp-tender, turning occasionally.

  • Meanwhile, in a small bowl whisk together the mayonnaise, vinegar, and lemon juice. Transfer okra and tomatoes to a serving platter. Serve with mayonnaise mixture and, if desired, walnuts.

Nutrition Facts

237 calories; 22 g total fat; 3 g saturated fat; 11 g polyunsaturated fat; 8 g monounsaturated fat; 9 mg cholesterol; 265 mg sodium. 335 mg potassium; 9 g carbohydrates; 3 g fiber; 3 g sugar; 2 g protein; 0 g trans fatty acid; 880 IU vitamin a; 23 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 49 mcg folate; 0 mcg vitamin b12; 70 mg calcium; 1 mg iron;

Reviews (1)

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Rating: Unrated
I'm confused about the garlic. Why go to the trouble of adding 12 cloves of garlic if you're just going to toss it for a few minutes? Is it supposed to marinate for a while before grilling??