Frequently I’m asked how I come up with new ideas for recipes and menus.  There’s no particular method.  Each chef is inspired in different ways, just the same that each painter or artist is going to find inspiration from different sources.

Quite honestly, the ideas that I tend to like the best are those that were spontaneously generated when perhaps I wasn’t even focusing heavily on the subject.  Such was the case with my newest vegetable dish that was born out of a quick weeknight supper.

Just a couple weeks ago I had stopped by the “Pig” (Piggly Wiggly), my local grocery store, to pick up  something for supper.  I had a steak in the fridge that I needed to grill but wanted something to go with it but didn’t want to spend a lot of prep and cooking time.  When cooking for just myself I like to keep it pretty simple.   I selected some fresh sweet corn thinking I’d just throw it on the grill while doing the steak.  As I turned around I noticed a big display featuring okra.  For those of you that equate okra with a slimy sticky mess I encourage you to keep an open mind.  Okra can really be quite delicious when properly cooked.  The problem is that boiling it and cooking it too long is what causes it to become slimy – the white seeds on the inside burst and then leak out a mucilaginous substance that provides the goo-factor.  I do really do enjoy okra but this evening I wasn’t in the mood to slice it and saute or cook it up with other vegetables.  I really wanted a quick meal right off the grill.  That’s when it hit me! 

I love grilled vegetables…why had I never seen anyone grill okra?

Would it end up as whole green pods of slimy goo?  Would it be too tough to eat whole?  Or is it simply the fact that traditionally it’s always cut up and cooked… and in the South you just simply don’t mess with what’s been done for generations?  Figuring the worst thing that could happen is that I learn there’s a good reason that it’s not typically grilled, I decided to give it a shot.  Okra is commonly stewed with diced tomatoes but since I’m grilling the okra why not serve it with grilled ‘maters?  “Okra & ‘Maters Nouveau” if you will…

While preheating the grill I chose the smaller and more tender okra pods, washed them and placed them in a bowl.  I cut Roma tomatoes in half and added them to the bowl as well.  A generous glug of olive oil streamed over the vegetables and a heavy shower of cajun seasoning blend along with a few twists of fresh ground black pepper and we were well on our way to a flavor-filled fiesta!  The veggies received a quick toss to coat evenly with oil and spices and were then scattered across the grill.  About 5 minutes total over medium heat produced tender pods of flavor-pleasing pleasure for the palate!  So much so that I was eating them straight from the grill!

Grilled Okra & Tomatoes

While okra & tomatoes are usually stewed together, these receive a flavorful quick grilling.  These are perfect served with a  steak for a quick weeknight supper or fresh from the garden weekend gathering!  More of a guideline than a recipe, use whatever quantity of vegetables you have or like.

Whole okra pods
Whole grape and/or cherry tomatoes (may also used plum tomatoes that have been cut in half lengthwise)
Olive Oil
Cajun seasoning blend (or other favorite spice blend)
Kosher salt and freshly ground black pepper (optional, depending on seasonings in the spice blend)

Preheat grill to medium.  While grill is pre-heating, wash and place okra pods and tomatoes in a large mixing bowl.  Drizzle several tablespoons of olive oil over vegetables and sprinkle with seasoning.  Shake and toss bowl several times to coat evenly with the oil and seasonings.

Pour out onto the preheated grill.  Okra will be easiest to grill if you make sure the pods are perpendicular to the direction of the grill grates.  Periodically move the grape and cherry tomatoes around along with the okra pods to keep them from overcooking on one particular side.  After about 5 minutes, taste an okra pod to test for doneness.  It should be hot and tender but not charred or tough.  The tomato skins should just start to burst.

Serve hot or at room temperature.