Okra are good pickled, stewed, fried, but also grilled. They make a quick and simple appetizer to eat while the entrée is on the grill. Be sure they are fresh and tender because large, older ones can be very tough and stringy.
Fresh medium-sized okra
Olive oil for brushing
Fresh squeezed lemon juice
Skewer the okra using two parallel skewers. This allows turning them simultaneously on the grill.
Brush the okra with olive oil and grill for 4 to 5 minutes per side directly over a medium fire. Until they show grill marks and are tender.
Two seasoning choices are presented here: lemon juice and chili powder. Sprinkle some of the okra with lemon juice and salt. Sprinkle the remaining ones with chili powder and salt. They can be served hot or at room temperature. A third option not pictured is with a curry dip. Simply grill the okra, season with kosher salt, and serve with the dip.
2 tablespoons low-fat yogurt
2 tablespoons low-fat sour cream
1/2 teaspoon Madras curry powder
1/2 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne