Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Credit: Constatine Poulos

Recipe Summary

total:
25 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 22g; cholesterol 9mg; saturated fat 3g; carbohydrates 9g; mono fat 8g; poly fat 11g; insoluble fiber 3g; sugars 3g; protein 2g; vitamin a 880IU; vitamin c 23.3mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.2mg; folate 49mcg; sodium 265mg; potassium 335mg; calcium 70mg; iron 0.7mg.
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