Grilled OkraGrilling okra is perhaps the simplest way to prepare one of the weirder members of the vegetable kingdom. The insides are moist (but not slimy) and the outsides get a little crispy, giving you a bit of that fried okra crunch infused with smokiness from the grill. Without all the hassle and the grease of fried okra.

Yields: Servings vary .

Estimated time: 20 minutes.


  • Okra pods, up to ~4 inches long
  • Olive oil
  • Salt
  • Pepper
  • Jalapeno-Cilantro Ranch, for dipping (optional)


  1. Heat your grill to high.
  2. Using a paring knife, cut the okra pods in half, lengthwise, leaving the pods connected at the top near the stem.
  3. Lightly spray or drizzle with olive oil and season with a generous pinch of salt and pepper.
  4. Place over direct heat on the grill ~4 minutes, rotating and cooking for another 3-4 minutes.
  5. Pull off the grill and serve hot with your favorite ranch dressing dipper on the side.