Monday, December 16, 2013

Grilled Lemon Okra with Manzanilla Olives

I vaguely remember okra being ever so popular in the early 2000's.  It was kind of like how kale has blown up in the present day.  Sadly enough, I remember the spike in popularity because it was mentioned in a Sex and the City episode in year 2000.  Yeah, pathetic, I know.  But also impressive that I can remember small little snippets.

I kind of wonder why people have forgotten about this plant.  The health benefits are wonderful!  High in fiber, vitamin C, promotes a healthy pregnancy, fights diabetes and is a great antioxidant.  The list goes on, but you get the idea.

These ladyfingers (another name for okra) can tend to be slimy, which is why I chose to grill them.  I feel that when you saute them, they tend to get that slimy film.

The addition of olive oil, lemon juice, Spanish olives and garlic, really gives it a Mediterranean flare!  And is a perfect side dish for any other Mediterranean style dish.  It is also incredibly simple and is ready in less than 10 minutes!

Grilled Lemon Okra with Manzanilla Olives

1/2 lb okra washed and patted dry and ends cut off
1 tbsp evoo
1/3 c green olives sliced
1/2 lemon juiced
1 garlic cloved minced

Heat grill.  If do not have a grill, use a Breville grill or George Foreman Grill (I used this method).  In a bowl, toss cleaned and dried okra in evoo and s+p.  Place on your choice of grill.  If using a Foreman type, close lid and grill for about 7-8 minutes.  If using standard grill, cook one side for 4 minutes, flip and cook for another 4 minutes.
Transfer back to bowl, and toss with lemon juice, green olives, garlic and more s+p if needed.  You can either enjoy this warm or at room temp.

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