Growing up in the South, okra was a common ingredient often found on my mama’s table, taking its rightful place slap dab next to the mac n’ cheese, black eyed peas and green beans. We battered and fried it—we Southerners like to fry everything—or sauteed it in bacon grease with a little onion, then let it cook down with stewed tomatoes. 

We would serve it spooned over white rice as a hearty side dish with pork chops or fried chicken. Okra is also a popular ingredient in gumbo. The truth is, it can be prepared in many ways, and if you’ve never had it grilled, it is worth a try. 

Native to Africa but grown all over the world, okra is high in fiber, low in calories and a great source of vitamins and antioxidants. Recognized most widely as a vegetable, botanically, it’s actually a fruit because it is the seed-bearing part of the plant, with cotton being a close relative. Though I’ve only ever cooked with green okra, it comes in many varieties including burgundy, purple, orange, red and even white. 

Did you know okra seeds, once dried, can be ground and brewed as a substitute for caffeine-free coffee? During the Civil War when trade routes were disrupted and coffee beans were scarce, chicory and roasted okra seeds were often sought out as coffee substitutes. Though the flavor profiles as compared with caffeinated coffee are different, okra seeds produce a nutty and toasty taste.

In season in late summer and early fall, now is the time to enjoy this versatile green pod. Preparing it is easy—there’s no peeling, de-stemming or de-seeding, because the light green seed pods are entirely edible from the cap to the tip. 

My Grilled Okra with Red Bell Pepper is served with fresh herbs and a wedge of lemon, and only requires rinsing the okra before slicing. This dish is Some Kinda Good and adds a pop of color to the plate. 

 Rebekah Faulk Lingenfelser is a private chef, speaker, culinary TV personality, and author. Featured in Forbes, on ABC and Food Network, she is a Georgia Southern University alumna and an honors graduate of the Savannah Culinary Institute. Visit RebekahLingenfelser.com, like Some Kinda Good on Facebook or follow @SKGFoodBlog on Instagram and YouTube.

Grilled Okra with Red Bell Pepper, Fresh Herbs and Lemon

Ingredients

• 1 pound fresh okra, sliced lengthwise

• 1 red bell pepper, sliced

• 2 tablespoons olive oil

• Salt and Pepper to taste

Directions

In a medium bowl, toss okra and red bell pepper with two teaspoons of olive oil. Season with salt and freshly ground black pepper. On a grill pan set over medium heat, drizzle the remaining olive oil and grill the vegetables 2 minutes per side or until grill marks form. Serve with a wedge of lemon for squeezing over the grilled vegetables, and fresh parsley. For an extra kick, sprinkle with a dash of red pepper flakes.