GRILLED OKRA

People go crazy for this – even people who don’t think they like okra almost always end up eating it all. It is not slimy like okra can be when cooked with other methods. It’s extremely simple, fast, but always a crowd pleaser.   Guests usually tell me this is their favorite meal I have ever cooked for them -- and it's always because of the okra -- Try it, you'll like it!!

Whole okra, small pods are best
Olive oil
Seasoned salt or garlic salt

Heat the gas grill to medium heat (350 to 400 degrees.) Wash the okra and drain it. You can either put it in a bowl and drizzle a little olive oil on it (probably about 1 TB for 1 qt of okra) and toss it to cover the okra; thread the skewers with the okra crossways or perpendicular to the skewer. OR you can just thread the okra on the skewers and drizzle oil on them and smear them with your fingers. Sprinkle with your salt of choice and put on the grill. Put the lid down and check after about 2-3 minutes. If the side down has softened just a bit and has brown cook-marks on it turn it over for about 2-3 more minutes on the other side. If the pods are larger you will need to cook a little longer, but don’t overcook –