Move Over, Meat: These Grilled Veggies Deserve a Prime Spot on the Grill

Eggplant and okra are naturals for the grill. The dry heat reduces the slippery texture that turns folks off these veggies.

Eggplant and okra are naturals for the grill. JeanMarie Brownson/TCA

Summer means grilling season. Burger patties, sausages and more occupy the grill on any given day. After a successful trip to the farmers market, we offer up grill space to the likes of skinny eggplant, bright green okra pods, peppers and more.

Eggplant and okra are naturals for the grill. The dry heat reduces the slippery texture that turns folks off these veggies. The grill flavor also counters much of the inherent bitterness in these veggies. Once grilled, bold sauces add flavor and interest.

Think of the following okra recipe as a fun alternative to seared shishito peppers. For a nibble with cocktails, eat them out of hand with a dipping sauce.

Select small, bright-green okra pods that feel firm. Rinse well, then slide them onto skewers before grilling. Two-pronged skewers help keep the pods from flopping around on the grill. Soaked bamboo skewers work too. Or pile them onto a heated grill basket and grill in a single layer until slightly charred at the edges, golden overall, and fork-tender. Then serve with a creamy avocado dip, tangy with lime juice and fish sauce and sweetened with a little agave, as an appetizer with chilled white wine or a crisp beer.

Sitting on a beautiful patio at a Thai restaurant in Chicago, we knew we would be recreating their grilled eggplant rounds at home. Slender Japanese eggplant or small graffiti eggplant works well here. If using large dark purple eggplants, cut them into chunks about 2 by 2 inches.

Steam the eggplant pieces in the microwave oven for a couple of minutes while the grill heats. Mark the eggplant over the hot grates, then finish cooking it over indirect heat until it’s super tender. While hot, douse the pieces in a bath of chili, ginger, and citrus. Then add a generous sprinkling of diced bell peppers for crunch and color.

Enjoy the eggplant as a meatless main with a side of rice. Or, serve them as a vegetable side to grilled fish or pork chops.

Grilled Okra With Avocado Dipping Sauce

Makes 6 appetizer servings

Note: You can substitute shishito peppers for the okra here; cooking time is about half the time.

For the dipping sauce:

• 1 large ripe avocado, halved, pitted
• 2 tablespoons sour cream, creme fraiche or plain yogurt
• 1 small hot green chile, stemmed, seeded, about 1 teaspoon minced
• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce OR 1 teaspoon soy sauce
• 1/2 teaspoon agave syrup or mild honey
• 1/4 cup chopped fresh cilantro

For the okra skewers:

• 1 1/2 pounds small to medium-sized okra pods, about 30 pieces, rinsed
• Spray bottle of vegetable oil for high-heat cooking, such as avocado oil or expeller pressed canola oil
• Coarse (kosher) salt, to taste
• Lime wedges, for serving

For the avocado dipping sauce, use a spoon to scoop avocado flesh into a medium-sized bowl and crush with a fork. Stir in sour cream, chile, lime juice, fish sauce and agave syrup until nearly smooth. Stir in cilantro. Cover with plastic wrap set directly on the surface up to several hours. Use at room temperature.

Skewer okra onto six double-prong metal skewers. (Alternatively, soak 12 bamboo skewers in water for 20 minutes, then drain. Use two skewers for each kebab to prevent okra from flopping around while it cooks). Place skewered okra on a baking sheet. Spray well on all sides with oil. Sprinkle lightly with salt.

Prepare a charcoal grill or heat a gas grill to medium heat. Heat grill grate for 5 minutes.

Add skewered okra to grill in a single uncrowded layer directly over the heat source. Cover grill and cook until okra starts to soften and brown, about 5 minutes. Carefully, turn skewers over and cook until softened and browned nicely on the other side, 5 to 8 minutes more. Remove to the baking sheet.

Slide okra off skewers into a serving bowl. Sprinkle with salt, if desired. Serve with dipping sauce and lime wedges.

Grilled Eggplant Rounds With Chili Ginger Sauce

Makes 6 side servings

For the chili ginger sauce:

• 3 to 4 tablespoons fresh lime juice
• 3 tablespoons fish sauce (OR 1 tablespoon soy sauce)
• 1 1/2 tablespoons agave or honey
• 1 tablespoon finely minced fresh ginger or refrigerated ginger paste
• 2 teaspoons soy sauce
• 1/2 teaspoon dark sesame oil
• 1/2 each small red and yellow bell pepper, finely chopped, 1/3 cup each
• 1/2 to 1 teaspoon sriracha hot sauce, to taste

For the eggplant:

• 5 or 6 small eggplants, such as pale purple Chinese or Japanese eggplant or small graffiti eggplant, total about 1 1/2 pounds
• 2 to 3 tablespoons vegetable oil for high heat cooking, such as expeller pressed canola or avocado oil
• Chopped fresh cilantro, for garnish

For the chili ginger sauce, mix lime juice, fish sauce, agave, ginger, soy sauce, and sesame oil in medium-sized bowl. Stir in chopped peppers. Add sriracha to taste. Refrigerate covered up to several days.

Trim ends off eggplants. Use a vegetable peeler to remove a couple of lengthwise strips from each eggplant. Cut eggplants crosswise into 2-inch round sections. Put into a microwave-safe dish. Add 2 tablespoons water and cover the dish tightly with a lid or plastic wrap. Microwave on high (100 percent power), turning once or twice, until eggplant is almost fork-tender, 3 to 4 minutes. Drain well. Pat eggplant dry and place on a pan. Brush on all sides with oil.

Prepare a charcoal grill or heat a gas grill to medium heat. When hot, move coals to one side of the grill or turn off the burner in one section of the grill. Heat grill grate for 5 minutes.

Add eggplant to grill in a single uncrowded layer directly over the heat source. Cover grill and cook until golden, 3 to 4 minutes. Turn eggplant over and move it away from the heat source. Cook until tender and golden to brown, 3 to 5 minutes more. Remove to a shallow serving dish.

Spoon the chili ginger sauce over the eggplant. Garnish with cilantro. Serve warm or at room temperature.