Grilled Okra & Hot Peppers

July/August 2014

Your rating: None Average: 4.3 (4 votes)

The fire of the grill creates a tender texture while infusing the okra with subtle heat in this easy okra recipe. You can adjust the level of spiciness in this side dish by choosing chiles that are either tame, incendiary or anywhere in between.

Grilled Okra & Hot Peppers

Makes: 4 servings

Serving Size: about 1 cup

Active Time:

Total Time:

Equipment: Grill basket


  • 1 pound okra, stem ends trimmed
  • 2 fresh chile peppers, sliced 1/4 inch thick
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  1. Place a grill basket on the grill and preheat on high for 10 minutes. (Or position oven rack 5 inches from heat source; preheat broiler to high.)
  2. Combine okra, peppers, oil, salt and pepper in a large bowl. Transfer to the grill basket (or to a rimmed baking sheet).
  3. Grill (or broil) until the okra is bright green and just tender, stirring occasionally, 8 to 10 minutes.


Per serving: 71 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 2 g total sugars; 2 g protein; 4 g fiber; 299 mg sodium; 358 mg potassium.

Nutrition Bonus: Vitamin C (57% daily value), Vitamin A (18% dv), Folate (17% dv), Magnesium (16% dv)

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 1/2 fat

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner