Some years ago a friend of mine mentioned receiving a bag of fresh vegetables which they proceeded to grill. To her surprise okra was what she enjoyed the most. Since then we have grilled okra countless times and it’s hard to decide whether fried or grilled is my favorite! I do know that when it comes to time and effort grilled is by far the quickest and easiest so guess what I almost always choose?! Occasionally I’ll take pity on my son and fix some fried, using coconut oil. I always enjoy it but coconut oil to fry in does cost more than the drizzle of olive oil it takes to grill. Throwing out the oil left in the pan is kind of painful as well and it’s pretty messy to clean it all up. The grill pan can be a pain to clean up as well but at least nothing has splattered all over the kitchen. And if there is HOT soapy water in the sink and grill pan goes in HOT the clean up is much easier! We figured that out after several years of not doing that and then having to scrub the pan for a long time. Soaking it after it cools isn’t as effective either, so just go ahead and prepare in advance to save some time and effort.
This beautiful squash was purchased at our local farmer’s market. I don’t remember what they called it but I looked it up in one of my seed catalogs. From what I could tell it seems to be golden zucchini. It is a beautiful color and is the shape of a classic eggplant. The vendor suggested we lightly coat with olive oil, sprinkle with salt and pepper, and then add whatever seasonings we enjoy. For ours I sprinkled some with rosemary and some with Italian seasoning. They were delicious and my husband gave them both a thumbs up.
For the okra, simply toss in olive oil, place on a grill pan, and then grill over medium heat. We don’t even cut off the caps or ends. Much easier that way and they can even be a finger food. Hold on to the cap end and munch from the bottom. Delicious and if the sometimes sliminess of okra bothers you, it isn’t an issue prepared this way!
Raw okra can be enjoyed as well and it is important to eat many vegetables raw. Use to dip in a spread or hummus. It can also be sliced and tossed into a salad.
I hope you are finding many ways to eat a variety of vegetables this summer!
- Rinsed okra
- Sliced summer squash, any variety
- Olive Oil
- Seasonings of choice
- Salt and Pepper
- For Okra
- Toss is olive oil. Place on grill pan and grill medium until tender, about 5 – 10 minutes.
- For squash
- Lightly coat with olive oil. Season with salt, pepper, and herbs such as rosemary or Italian blend.
- Grill medium 10 – 15 minutes