During my quest for the Holy Grail this summer, well okay, it was really okra. But it felt like the neverending quest. Good okra is scarce this year due to cooler temps in Oklahoma. I did find pods that were a little too big to can and pickle. I would have had to process them in half gallon jars! Anyway they were still tender enough to eat. Older pods get that unappealing woody fiberous quality to them. Yuck. Grilling does break down the older pods enough to eat. And the charred outside makes them taste like a crunchy snack. I grilled these on my George Foreman grill in my kitchen. No need to fire up the BBQ.

10 pods Okra, less than 6 inches long
Extra Virgin Olive Oil (EVOO)
Sea Salt and Black Pepper to taste
Cajun or other seasonings (optional)

Preheat the George Foreman grill, BBQ or stove top grilling pan. Wash, trim cap off the okra pods and slice in half lengthwise. Place the pods cut side on a baking sheet. Drizzle with EVOO and sprinkle seasonings. Place cut side down on the George Foreman grill. Close top and and ensure that the okra is touching both top and bottom grill surfaces. If they do grill for 10 minutes total. If only the bottom surface touches the okra, grill cut side down for 5 minutes then turn the pods over and grill an additional 5 minutes. These make a great side for the slow cooker beef brisket