Grilled Okra Salad Recipe
A great healthy option for a side dish at your next BBQ party The most common objection is that it has a slimy texture. Okra is slimy because it contains mucilage, which is heat-activated. So if you don’t cook it properly, it can have an unpleasant texture. but when you grill it you get red of the sliminess factor an you are left with the taste and health benefits of orcas
Grilled Okra Salad Recipe
This recipe pairs grilled okra with corn, peppers and onion in a spicy vinaigrette. Serve this side dish warm or at room temperature for any barbecue.
Equipment
Ingredients
- ¼ cup Grilled Okra Salad Recipe
- ¼ cup olive oil
- 4 garlic cloves, grated
- 2 oil-packed anchovies, finely chopped
- 4 small Fairy Tale eggplants,
- 6 ounces purple okra, halved lengthwise
- 1 small red onion, cut into ½-inch wedges
- 2 tbsp apple vinegar
- 2 lbs purple or black tomatoes
- Purple basil and shaved radishes
- Salt and Pepper
Instructions
- Cook butter, oil, garlic, anchovies, ½ teaspoon of the salt, and ¼ teaspoon of the pepper in a saucepan over medium-low, stirring often, until butter is melted and anchovies have mostly dissolved, 4 to 6 minutes. Set butter mixture aside.
- Preheat a grill to medium-high (400°F to 450°F). Toss eggplant, okra, onion, 2 tablespoons butter mixture, ½ teaspoon of the salt, and ¼ teaspoon of the pepper in a large bowl. Place seasoned vegetables on oiled grates. Grill, turning occasionally, until lightly charred and tender, 3 to 5 minutes for okra, 8 to 12 minutes for eggplant, and 14 to 18 minutes for onions.
- If remaining butter mixture has solidified, reheat in a small saucepan over low, stirring often, until melted.
- Remove from heat; whisk in vinegar. Arrange tomatoes, eggplant, okra, and onions on a serving platter.
- Sprinkle with remaining ¼ teaspoon each salt and pepper. Drizzle with butter mixture. Garnish with purple basil and radishes.
