Brush okra pods with olive oil and season them with garlic-herb-flavored salt. To hold them in place on the grill, thread them at top and bottom with two kabob skewers that have been soaked in water at least 30 minutes. Grill the okra on an oiled grill for 3 to 4 minutes on each side and enjoy.
Photograph by Robert M. Peacock
Originally published in Organic Gardening magazine, June/July 2014