Side Dish Sunday is the perfect way to ease your way into eating healthier. We all can’t go cold turkey. Some of us need a little hand-holding and daily encouragement. If you resolved to eat healthier or test your principles with being a vegetarian, start by adding vegetarian or plant-based side dishes to your meals. Spend Sunday afternoons testing new flavors and ingredients. Invite friends and family over to share in the experience. Make it fun. Try something new. The more you play around with new recipes, the easier it will be to go the distance and embrace being a vegetarian. Who says you have to go to a fancy restaurant for an incredible culinary experience? For those of you who have already adopted the vegetarian lifestyle, Bon Appétit!
Today’s recipe is provided by by Travel Channel’s ‘American Grilled’ host and Chef/Owner of Bayou Bakery, Coffee Bar & Eatery, David Guas. Garam masala lends Indian flavor to grilled okra, making it a great way to enjoy okra without frying it. These little bite-sized green vegetables are extraordinarily versatile. You can throw just about anything their way, but even the most basic combination of olive oil, salt, and pepper turns them into a delicious side dish.
Excerpted from Grill Nation by David Guas Copyright © 2015 Time Home Entertainment, Inc. Reprinted with permission from Time Home Entertainment, Inc., a division of Time Inc. New York, NY. All rights reserved.
Charred Okra (serves 6)
- 3 limes
- 2 lb. medium-size fresh okra
- 1 Tbsp. garam masala
- 2 Tbsp. olive oil
- 2 garlic cloves, minced
- 1½ tsp. kosher salt
- 1½ tsp. freshly ground black pepper
- ¼ cup chopped fresh cilantro
- Grate zest from 2 limes to equal 2½ Tbsp; squeeze juice from same 2 limes to equal 5 Tbsp.
- Cut remaining lime into 8 wedges.
- Toss together okra, next 5 ingredients, lime zest, and lime juice in a bowl. Cover and chill 1 hour.
- Light charcoal grill or preheat gas grill to 350° to 400° (medium-high).
- Remove okra from marinade; discard marinade.
- Grill okra, without grill lid, 10 to 15 minutes or just until tender and lightly charred, turning often.
- Sprinkle with cilantro; serve with lime wedges.
Simplicity expert, A.Michelle Blakeley is The Vegetarian Aficionado™ – a purveyor of provocative and beautifully prepared vegetarian fare. Connect with her on Instagram at @vegetarianaficionado and check out her online magazine The Vegetarian Aficionado