Grilled Okra with Bacon-Tomato Remoulade
All the flavor, none of that slimy texture! Grill okra until tender and charred for a perfect finger food for any summer party. An amazing make-ahead dip takes it over the top.
Ingredients
- ½ cup mayonnaise
- 3 slices bacon, crisp-cooked and chopped
- 1 Roma-style tomato, seeded and diced
- 1 Tbsp. chopped dill pickles
- 2 tsp. chopped fresh parsley
- 1½ tsp. Cajun seasoning
- 1 tsp. grainy mustard
- ½ tsp. lemon zest
- 1 tsp. lemon juice
- ¼ tsp. cracked black pepper
- 12 oz. fresh okra
- 1 Tbsp. olive oil
- 1 tsp. hot sauce (optional)
Instructions
- For remoulade, combine mayonnaise, bacon, tomato, pickles, parsley ½ tsp. of the Cajun seasoning, the lemon zest, lemon juice, and black pepper. Cover and chill until serving time, up to 8 hours.
- Heat and outdoor grill or grill pan to medium-high heat. In a medium bowl, toss okra with the okra, hot sauce (if using), and remaining 1 tsp. Cajun seasoning. Grill okra, covered and turning occasionally, until fork-tender and grill marks appear. Transfer to a serving platter. Serve with remoulade. If desired, sprinkle with additional bacon and parsley.
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