Servings: 2 / Total Time: 25 minutes / Author: The Migoni Kitchen

We've been getting a ton of okra in our weekly box and have been trying out different recipes with it. Okra is also a great source of Vitamin C, A, and K and is high in fiber, making it a healthy side option. At first, we were making a lot of gumbo, but the Texas summer made gumbo less and less appealing. We've come to love the taste of grilled okra - it's much less "slimy" than when cooked into stew and is perfect for dipping into sauces. It makes a great side dish to pretty much any protein!

Photo by the Migoni Kitchen.

For the sauce, we wanted something to really balance out the charred flavors. Lemon, mint, and parsley keep the sauce bright and fresh. Parmesan adds a bit of umami flavor and garlic balances it all out. It's honestly a great sauce for proteins as well.

Ingredients:

• 1 Pound Fresh Okra
• 1 Clove Garlic
• Juice of 2 Lemons
• 2 Tablespoons Chopped Parsley
• 1 Tablespoon Chopped Mint
• 5 Tablespoons Olive Oil
• ½ Teaspoon Kosher Salt
• ½ Teaspoon Black Pepper
• ¼ Cup Grated Parmesan Cheese
• ¼ Cup Toasted Pine Nuts

Instructions:

Combine garlic, lemon juice, 1 tablespoon parsley, mint, salt, pepper, and parmesan (reserve some for topping) into food processor or blender. Pulse until smooth and set aside.

Heat gas or charcoal grill to high heat.

Toss okra with 1 tablespoon olive oil.

Using a grill basket or skewers, grill okra for about 3-5 minutes per side, or until well-charred. Remove from grill.

Drizzle mint sauce over okra and top with toasted pine nuts, reserved parmesan cheese and remaining fresh parsley.

Photo by the Migoni Kitchen.