Servings: 4-6 (as a side)

Source: Culinary Vegetable Institute

Ingredients:

• 1lb Okra, washed

• 1 cup extra-virgin olive oil

• 4-6 cloves of garlic, micro planed into a pulp or finely minced

• Zest of 3 lemons

• Juice of 1 lemon

• 1 Envelope of Micro Herbs or Micro Greens.

• 1 tsp Salt, + more to taste

• 10 - 16 Soaked Wooden Skewers.

Directions:

• Preheat a grill pan, outdoor grill, broiler, or other preferred method of cooking the okra in advance of the cooking.

• In a small saucepan combine the minced garlic, and olive oil.

• On medium heat, warm the oil until the garlic begins to bubble and the mixture begins to simmer before removing the pot from the heat and allowing it to rest for 2 minutes before the procedure is repeated.

• After the second resting period, add the lemon juice and zest, and 1 tsp of kosher salt. Stir to combine. (if using micro herbs, chop them and add them to the vinaigrette at this point.)

• Skewer the Okra in preparation for cooking. *Note - At the Vegetable Institute, we opted to sort the okra by size so that we could cook similarly sized pieces together. We also used 2 skewers so that the okra was more easily turned on the grill.

• Cook the Okra on your grill (or preferred high heat method) without the use of any oil. Dry heat and clean flavor is the goal here.

• After a couple minutes per side, remove the okra to a serving tray and while it is warm, sauce it generously with the garlic vinaigrette and finish with a sprinkling of salt.