Grilled Okra and Tomato Skewers

Howard L. Puckett
Grill these appetizers when you cook Grilled Herb Grit Cakes. Assemble skewers the night before; brush them with the oil mixture before grilling. Flavor oil mixture with dried ground herbs to suit your taste. Look for okra pods of similar size to assure even grilling.

Yield:

8 servings (serving size: 1 skewer)

Recipe from

Nutritional Information

Calories 44
Caloriesfromfat 49 %
Fat 2.4 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 1.3 g
Carbohydrate 5.5 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 241 mg
Calcium 42 mg

Ingredients

2 small onions, each cut into 8 wedges
24 okra pods (about 3/4 pound), trimmed
16 cherry tomatoes (about 1/2 pound)
4 teaspoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon water
1/2 teaspoon ground red pepper
1/8 teaspoon sugar
2 garlic cloves, minced
Cooking spray

Preparation

Prepare grill.

Divide each onion wedge into 2 equal pieces. Thread 3 okra pods, 2 cherry tomatoes, and 2 onion pieces alternately onto each of 8 (12-inch) skewers. Combine olive oil, kosher salt, and the remaining ingredients except for cooking spray in a small bowl, stirring with a whisk. Brush olive oil mixture over the skewers. Place the skewers on a grill rack coated with cooking spray, and grill skewers for 3 minutes on each side or until tender.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Joy Zacharia,

September 2006