Barbecued Okra

If you are looking for a simple vegetable side dish try this barbecue okra recipe that uses this fresh vegetable popular with southern American cuisine.

The recipe lets you select your own rub and sauce which will give you the opportunity to adjust to your personal barbecue flavors.

This basic cooking method can be used for other vegetables like green beans, Brussels sprouts, broccoli, and asparagus.

Barbecued Okra Recipe

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If you are looking for a simple vegetable side dish try this barbecue okra recipe that uses this fresh vegetable popular with southern American cuisine.
Preparation 5 minutes
Cook 10 minutes
Ready in 15 minutes
Servings 4 Servings
CourseSide Dish
DifficultyBeginner
MethodGrill

Ingredients

  • 24 oz okra
  • 2 teaspoon oil
  • 2 teaspoons pork rub
  • 4 oz mustard based BBQ Sauce

Equipment

  • grill
  • vegetable basket

Directions

  • Wash the okra then pat dry with a paper towel.
  • Place the okra in a bowl then toss with oil, then add the rub and toss again until evenly coated.
  • Prepare a grill to high heat. Oil the vegetable basket then add the okra.
  • When the grill is at the temperature place on the grill for 8 minutes, shaking the vegetable basket regularly to turn the okra. Okra should be slightly singed and begin to bubble at the edges and turn a lighter shade of green when ready.
  • Serve while still hot with mustard BBQ sauce.

Nutritional Information

Calories: 130kcalCarbohydrates: 26gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 305mgPotassium: 591mgFiber: 6gSugar: 12gVitamin A: 1346IUVitamin C: 40mgCalcium: 173mgIron: 2mg

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About Richard Jones

Chef Richard’s journey has spanned the globe. The culinary adventure began in Adelaide, South Australia, where the multi-cultural diversity of foods, exceptional market gardens, and world-class wine regions provided a broad influence to his palate. Training under Chef Andrew Fielke at Red Ochre Grill, Richard arrived in Nashville 20 years ago where his work helped fuel its burgeoning food scene.

Learn more about Richard Jones
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