Grilled Okra Recipe

Prepare tomatoes

Wash the green tomatoes and slice them into 1/4-inch rounds. If tomatoes are large, quarter them into bite-size wedges so they will pickle quickly and sit well on the plate.

Make brine

In a small heatproof bowl or jar, combine the white wine vinegar, water, granulated sugar, and 1/2 tsp kosher salt. Stir until the sugar and salt dissolve. Add the garlic clove (lightly smashed), black peppercorns, red pepper flakes, and dill.

Combine and chill

Place the sliced green tomatoes into a small jar or container. Pour the brine over the tomatoes so they are fully submerged. Seal or cover and refrigerate at least 30 minutes; for best flavor let sit 2–4 hours. These are a quick refrigerator pickle — keep refrigerated and use within 5 days.

Prep okra

Rinse the okra and pat dry thoroughly with a towel. Trim the stem ends only; leave the pods whole to help prevent too much moisture loss and to keep them from becoming mushy on the grill.

Season

In a bowl toss the okra with 2 tablespoons olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp smoked paprika until evenly coated.

Preheat grill or grill pan

Heat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan, preheat over medium-high heat until very hot.

Grill the okra

Place the okra directly on the grill grates or on the hot grill pan in a single layer. Grill 2–3 minutes per side, turning with tongs, until you have good char marks and the pods are tender but not collapsed. Total cook time should be about 6–8 minutes depending on size. Avoid overcrowding; do in batches if needed.

Finish

Transfer grilled okra to a platter. Squeeze the juice from half a lemon over the warm okra and drizzle with 1 tsp olive oil. Sprinkle with flaky sea salt to taste and garnish with microgreens or chopped parsley if using.

Arrange the grilled okra on a serving plate and spoon a few pickled green tomato slices (with a little of their brine) alongside or on top for contrast. Serve immediately while okra is warm. Leftover pickled tomatoes can be refrigerated; grilled okra is best served the same day.