Grilled Okra

—

by

Andre Broussard, D.C.
in

Grilled Okra

Place okra into a bowl, and sprinkle with olive oil to moisten surfaces.

Season with Tony Chachere’s Creole Seasoning.

On a 400-450° pit, put okra directly on grill. Turn often until the first one pops open and you see the seeds. That’s when they are done.

Bon Appétit