Grilled Gombo – Budget bytes

If you are intimidated by the Gombo, let me stop there! This recipe for grilled tutorials in super-elapsed and absolutely delicious summer is just for you. Gombo is one of these mainly polarizing vegetables for some, but here in Tennessee, we live things! Without forgetting, it is extremely easy to find at the farmer market at this time of year. If you like this smoked grilled grain as much as me, you may even want to try to grow it yourself next year!

Pin this recipe for later!

All recipes are rigorously tested in our Nashville test kitchen to make sure they are easy, affordable and delicious.

Easy recipe for grilled okra

Gombo has a little reputation for being viscous, and to be fair, it is not entirely unwanted. But there are a few easy tips to help reduce the slime factor. Cooking it over high heat helps a lot, just like adding something acid, as we do in our cooked tomatoes and our Gombo recipe.

In this grilled version, I use both Tips: a white vinegar soaking before the Gombo strikes the warm and dry grill. This preparation for vinegar makes a big difference and helps the texture to remain pleasant and clear instead of slippery. Then, I keep the seasoning simple, using salt, pepper, smoked paprika and garlic powder, allowing the Gombo and the smoked grill flavor to speak for themselves. The grilled okra is seriously in summer on a plate, and I am absolutely on this subject.

Grilled reason

This easy grilled gombo is seasoned with smoked paprika and garlic powder, then baked on the grill for a crisp vegetarian side which is anything but boring.Step -by -step photos can be seen under the recipe card.

• 1 kg. okra ($ 4.23)
• ½ cup white vinegar ($ 0.20)
• 1 Tablespoon vegetable oil ($ 0.19)
• 1 teaspoon salt ($ 0.01)
• 1 teaspoon black pepper (freshly cracked, $ 0.10)
• ¼ teaspoon Smoked paprika ($ 0.05)
• ¼ teaspoon garlic powder ($ 0.03)

• Gather the ingredients and preheat the grill. Wash the okra with a vegetable brush or a clean toilet glove to eliminate any dirt or fuzz.

• Patre dry and place in a large Ziplock bag. Mix with vinegar and soak 30 minutes. I like to use a ziplock because I just shake the bag every time I go beyond it in the kitchen to make sure that each centimeter of okra is a little in the vinegar. You can also put it in a bowl to mix and stir.

• After 30 minutes, drain and rinse the Gombo and dry.

• In a mixture to mix, mix the okra with oil and spices.

• Grill 5 to 6 minutes on each side until you see a carbonization and a tutorial softens.

• Flip and grill for 5 to 6 additional minutes.

• Serve with grilled lemons, aioli or eat as it is!

See how we calculate the recipe costs here.

---

Portion: 1portionCalories: 50kcalCarbohydrates: 6gProtein: 2gFat: 2gSodium: 393MGFiber: 3g

Read our full nutritional warning here.

How to take grilled gombo photos step by step

Prepare the Gombo: Gather the ingredients and preheat your grill. Wash 1 lb of fresh okra using a vegetable brush or a clean toilet glove. Make sure you eliminate all dirt and fuzz.

Soak the Gombo: Dry the Gombo well, then place it in a large Ziplock bag. Pour ½ cup of white vinegar into the bag with the okra, seal the bag and shake it. Let the Gombo soak in the vinegar for 30 minutes before grilling.

I like to use a bag because I shake the bag every time I pass the kitchen to make sure that each centimeter of okra is a little in the vinegar. You can also put it in a bowl to mix and stir.

Season the Gombo: Once the Gombo has dipped for 30 minutes, drain the vinegar and rinse it well. Play the dry Gombo and add it to a mixture bowl. Mix the okra with 1 tablespoon of vegetable oil, 1 teaspoon of salt, 1 teaspoon of black pepper, ¼ teaspoon of smoked paprika and ¼ teaspoon of garlic powder.

Growing the Gombo: Place the Gombo on your preheated grill. Grill on one side for 5-6 minutes, until the Gombo ends and you see a little carbonization.

Turn up the Gombo and grill on the other side for 5-6 minutes. Once it’s very charred and softened, it’s done! Serve with everything you like, but I recommend grilled lemons and aioli to soak. Appreciate.

Suggestion service

I highly recommend launch lemon slices on the grill with your Gombo! They become beautifully charred and add a beautiful light. Serve the grilled tin and lemons with a side of Aioli to dive. I would also add grilled shrimp for a simple summer dinner that feels a little fanciful without too much effort. But really, any soaking sauce you love will work here. I also think that this recipe would work well in the context of a larger grilled vegetable tray, or as on the side for black hamburgers or effiloche pork, and a salad of pasta during your next barbecue.

Storage instructions

Any remaining grilled gombo must be cooled and stored in an airtight container up to 3 days in the refrigerator. Warm it up on the grill, on the stove or in the air fryer until it is heated.