Grilled Red Okra

Crimson red okra was a unique Napa Valley farmers market find.  The pods and stems are beautiful, slightly ribbed and tender when picked young.  They're surprisingly simple to cook, and delicious served warm or room temperature.  

We simply cut each piece in half followed by a quick toss in olive oil, salt and pepper.  

The crimson color deepens shortly after being placed on a heated grill. Within minutes, the okra is ready when browned and slightly charred.  Serve warm or at room temperature with a sprinkle of salt.