Grilled Okra-And-Pepper Skewers With Dijon Dipping Sauce

Grilled okra-and-pepper skewers are a surprising way to eat okra, but we think you'll agree, it's one of the best. Whole okra gets skewered with sweet peppers and chars on the grill. The resulting crisp-tender grilled vegetables are ready for dunking in a tangy, umami-laden mustard sauce. That sounds like a cookout home run to us—and a great vegetarian option to boot.

While some Southerners can't stand okra's sometimes slimy texture, others—like culinary historian Jessica B. Harris—believe that this under-appreciated vegetable is not given the credit it's due. Harris calls okra a gift, "without which New Orleans gumbos and many a summer succotash certainly would not be the same."

If you're an okra naysayer, you probably just haven't found the right way to cook it, Harris says. "The trick to cooking this vegetable is to avoid fighting its natural tendencies," suggests Harris. "The more it's sliced, the more it exudes its slipperiness. So if you don't like the slime, the solution is easy: Cut it as little as possible, or leave it intact."

Learn how to make these grilled okra and pepper skewers for an all-new way to enjoy these summer vegetables.

Ingredients for Grilled Okra-and-Pepper Skewers

These simple skewers are a unique way to showcase okra and peppers that might just become your new go-to. To make grilled okra-and-pepper skewers, you'll need:

• Fresh okra pods: The star of the dish, fresh okra has a crispy exterior and tender, juicy interior when grilled.
• Sweet mini peppers: Adds vibrant color and sweetness to the skewers.
• Olive oil: For brushing the pan to keep the vegetables from sticking and help with browning.
• Mayonnaise: The creamy base of the dipping sauce.
• Dijon mustard: For a tangy kick.
• Anchovy paste: Adds a savory depth and umami-rich flavor to the sauce. Substitute with Worcestershire sauce or soy sauce if keeping the dish vegetarian.
• Lemon juice: Acidity to balance the richness of the sauce.
• Hot sauce: Adds a touch of heat to the dipping sauce.
  

How To Make Grilled Okra-and-Pepper Skewers

Just assemble, grill, and serve with a quick dipping sauce. This easy side dish is one you'll remember. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Assemble the skewers: Thread okra and peppers onto wooden skewers.
• Step 2. Grill: Heat a grill pan and brush with oil. Cook skewers until veggies are tender, turning once while cooking.
• Step 3. Prepare dipping sauce: Stir to combine mayonnaise, mustard, anchovy paste, lemon juice, and hot sauce.
• Step 4. Serve: Serve hot skewers with dipping sauce.

Variations for Grilled Okra-and-Pepper Skewers

To add a unique twist to this dish, consider these variation ideas:

• Peppers: Add or swap the sweet peppers with other types as desired, including spicy peppers.
• Vegetables: Add even more color and interest to the skewers by adding cherry tomatoes, zucchini, red onion, or mushrooms.
• Anchovy paste: Keep this dish vegetarian by swapping the anchovies with soy sauce.
• Dipping sauce: Swap the Dijon dipping sauce with aioli, sriracha mayo, herbed Greek yogurt dip, harissa dip, tzatziki, or other favorite sauces.

Our Tips for the Best Grilled Okra-and-Pepper Skewers

For the best okra-and-pepper skewers, keep these tips in mind:

• Fresh ingredients: Choose small to medium-sized okra pods that are firm and vibrant green in color, and peppers that are firm and without blemishes.
• Soak the skewers: At least 30 minutes before threading with okra and peppers, soak the skewers in water to keep the exposed wood from scorching on the grill.
• Preparation: Rinse the okra pods and bell peppers and dry thoroughly before using. Avoid cutting or trimming for the best presentation and texture.
• Preheat the grill pan: Whether you're using an indoor grill pan or outdoor grill, preheat before adding the skewers for the best scorch marks and texture.
• Serve hot: Grill the skewers right before serving to preserve the crisp-tender texture of the okra and peppers.

What To Serve With Grilled Okra-and-Pepper Skewers

Sweet, earthy, and with the tangy accompaniment of Dijon mustard sauce, these grilled okra-and-pepper skewers can complement a variety of dishes.

While you're working the grill, pair with grilled chicken, steak, fish, or other favorite proteins for a complete meal. Serve with a side of rice, couscous, quinoa, cornbread, or grilled potatoes. Add a unique twist by serving with a grilled pizza or flatbread, or cool things off with a creamy coleslaw.

How To Store and Reheat Leftover Grilled Okra-and-Pepper Skewers

To store leftovers, remove the okra and peppers from the skewers and transfer to an airtight container. Store in the refrigerator for up to four days.

Reheat back on the grill, in a preheated 350°F oven, or on the stovetop when ready to serve. You can enjoy the leftovers as a quick snack or side dish, or chopped up and incorporated into stir-fries, soups or stews, pasta dishes, or grain bowls.

More Grilled Vegetable Recipes You'll Love

Just about any vegetable can be improved with a quick turn on the grill, including eggplants, asparagus, corn, potatoes, and other favorites:

• Grilled Baby Eggplants with Tomato-Corn Relish
• Grilled Asparagus
• Grilled Corn on the Cob
• Grilled Corn Salad
• Charred-Vegetable Guacamole
• Grilled Potatoes

Editorial contributions by Katie Rosenhouse.