- As much okra as your grill can hold
- Olive Oil
- Coarse Salt
- Light the grill. While it is heating, rub a little olive oil all over each okra pod. You don’t want to soak the okra in oil, but you do want to thoroughly apply the oil all over the pod. Sprinkle with coarse salt.
- When the grill is hot, put the okra on the grill and close the lid. Depending on how big your pods are, you might want to reduce the heat just a little. After 4 to 5 minutes you’ll have a nice “char” on the pods. Roll the pods over (use long tongs if you have a lot on the grill), close the lid and wait about 4 to 5 more minutes to get the other side nice and charred. Put them on a platter and eat immediately.