Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Grilled Vegetables

June 16th, 2010 · 19 Comments

I prefer to grill on charcoal and wood, gas grilling is not my style! That’s just how I roll! Nothing beats grilling with natural fuel sources for that added outdoor flavor and control than wood or charcoal. I have grilled on wood, charcoal, propane, natural gas, and electricity, both at home and in professional kitchens, and I always come back to natural ingredients for my fuel sources. Once you learn the tricks to getting your fire and coals right, it is like riding a bike, you never forget!

With the summer heat in full swing in just about all parts of the country, it is the perfect time for outdoor grilling, and a great change up from the typical meat, chicken, beef, pork, or fish and seafood is …..Vegetables! Yes, we are grilling vegetables today, because they taste great, are great for you, and dog gone it, I like em!

I am sharing with you three recipes, two grilled vegetables, and a sour cream sauce for dipping too! First up is my Grilled Eggplant recipe, followed by some Grilled Okra, and finishing out with my Sour Cream Sauce, which is a perfect addition to the grilled vegetables. Enjoy!

Grilled Vegetable Plate with Sour Cream Sauce
Grilled Vegetable Plate with Sour Cream Sauce

Grilled Eggplant

Slice the eggplant into 1-inch rounds and lightly salt each side, set them on a paper towel covered pan and allow to rest at room temperature for at least 1 hour.

Eggplant ready for the grill
Eggplant ready for the grill

Garlic infused olive oil – Prepare a small portion of garlic infused olive oil, typically, for every ¼ cup of olive oil infuse with two cloves of minced garlic. Then add a pinch of salt and white pepper, stirring well to incorporate.

When the coals are ready, brush the top side of the eggplant sliced rounds with some of the garlic olive oil, and grill 6 inches from the coals for about 5 minutes or until nicely browned. Just before turning, brush the raw side of the eggplant with more garlic olive oil and then flip, then grill another 5 minutes or until nicely browned. Reserve to a clean dish and keep warm until service. Serve with the sour cream sauce.

Eggplant on the grill, first side down
Eggplant on the grill, first side down

Eggplant on the grill, second side down
Eggplant on the grill, second side down

Grilled Okra

With about 2 pounds of fresh okra, you will need about 30 bamboo skewers. Soak the wooden skewers in cold water for at least 1 hour. Then gently line up about four to five okra pieces per skewer.

Grilled Okra on the skewers
Okra on the skewers

When ready to grill, lightly brush all sides of the okra with the remaining garlic infused olive oil and grill 6 inches from the coals for about 5 minutes per side, or until nicely browned on all sides. Reserve to a clean dish and keep warm until service. Serve with the sour cream sauce.

Grilling Okra on the coals
Grilling Okra on the coals

Grilling Okra on the coals, a few done at the top
Grilling Okra on the coals, a few done at the top

Okra on the coals, closer view
Okra on the coals, a closer view

Sour Cream Sauce

The slight hint of garlic in this sauce is just right for the combination of vegetables, along with a touch of rice wine vinegar this adds a mild tanginess that melds well with the sour cream and Dijon mustard.

½ Cup Olive oil
2 Tbsp Rice wine vinegar
1 Tsp Dijon mustard
2 Tsp Lemon juice, fresh squeezed
2 Tbsp Sour cream
1 Clove Garlic, minced
Pinch Sugar
To taste Salt and white pepper
Procedure Steps
1. Combine the oil and vinegar and whisk well to smooth.
2. Add Dijon mustard, lemon juice, sour cream, garlic, and sugar and blend well to a smooth even consistency.
3. Season the sauce to taste with the salt and white pepper.

Grilled Okra ready to serve
Grilled Okra ready to serve

Bon appetit!


©2010 CCR

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Tags: Barbecue · Recipes · Vegetarian · Whole Foods Cuisine

19 responses so far ↓

  • 1 Gail // Jun 17, 2010 at 1:47 pm

    I agree wholeheartedly with you – gas is not the right fuel. Wood is my #1 choice but difficult to always manage, so high quality mesquite is typical.

    I just posted a handful of grill recipes – even grilled berry trifle! I do love to BBQ, even in the dead of a California winter 🙂

    Okra is on my list of foods I want to give another chance. I’ve only eaten it once, it was slimy and pretty disgusting. Grilling seems a better choice than the boiled slop I was served. Thanks for the idea – now to find fresh okra!

  • 2 Lori Lynn // Jun 17, 2010 at 1:57 pm

    Great grilling post. I simply cannot wait to try that grilled okra!

  • 3 GreenGirl // Jun 17, 2010 at 3:14 pm

    I’m not a fan of okra, ate several times but never really liked it, but I have to admit the grilled ones looks tempting, I’ll probably throw some on the grill next time, thanks for posting

  • 4 Emily @Cleanliness // Jun 17, 2010 at 3:17 pm


    I’m comin’ over next time you grill veggies 😉

  • 5 zerrin // Jun 17, 2010 at 7:00 pm

    I’m a big fan of okra, but never thought of grilling it before. Sounds so intriguing, will try it. Thanks.

  • 6 Gera @ Sweets Foods Blog // Jun 17, 2010 at 8:11 pm

    Adore these grilled vegetables here is done always with a super beef also…I’ll enjoy this creamy – garlicky sauce 🙂



  • 7 penny aka jeroxie // Jun 18, 2010 at 2:34 am

    I can only think of one thing now – nice glass of sparkling.

  • 8 pegasuslegend // Jun 18, 2010 at 4:52 am

    The only way to go all summer long very nice!

  • 9 Jessie // Jun 18, 2010 at 5:31 pm

    oh man I love grilled veggies they have such unique flavor to them!

  • 10 Frank // Jun 18, 2010 at 5:46 pm

    Grilled veggies are a summertime staple at our house–but I must say, haven’t yet tried grilled okra. Sounds great!

  • 11 Caroline // Jun 20, 2010 at 11:00 pm

    Chef Ryan,

    Those vegetables look AWESOME. Grilled eggplant is an all-time favorite of mine and yours has such a delicious charred look. How much oil should I add to make it taste nice and moist?


    Caroline B.

  • 12 Nancy (guinnah) // Jun 22, 2010 at 11:33 pm

    We love grilled veggies! People who know we are vegetarian often seemed surprised that we have a grill – we use it all summer long. I love the look of that eggplant – yum!

  • 13 Cristina - Teenie Cakes // Jul 3, 2010 at 2:53 am

    Chef Ryan – I so want to try that tasty sour cream sauce for my veggies. Sounds so good. Grilling veggies is what spring and summer is all about! =)

  • 14 SchoolGrants // Jul 4, 2010 at 9:57 pm

    I am yet to try this, but its on the family menu for mu brothers homecoming BBQ on tuesday, and will leave you our feedback.

    I also have to agree with you about grilling with natural fuel. It adds to the flavour unlike grilling with natural Gas.

  • 15 Magic of Spice // Jul 7, 2010 at 12:18 am

    Love it all…I have yet to grill okra, but it is a must try:)

  • 16 megan // Jul 9, 2010 at 8:25 pm

    Great post on grilling vegetables. I love grilled vegetables but I’m never quite sure how to go about it. I’m not very good with the grill. I think I might make my husband come read your post 🙂

  • 17 janis // Jul 15, 2010 at 3:20 pm

    Ohhh now you have done it. My husband saw that you grilled okra and he wants to do that now. I am not wild about okra but I will give this a try. It actually looks wonderful.

  • 18 kateiscooking // Aug 11, 2010 at 4:24 pm

    Thank you Ryan! That sour cream sauce sounds wonderful. Connie’s now home tonight instead of playing bridge so this solves my last minute what to do for dinner when my last appointment will end around 7:30 tonight dilemma… I’m thinking an eggplant, a sweet onion and a zucchini… Can’t wait to try the bbq sauce. Let me know if you need any testers :-))) Kate

  • 19 Cotafia // Sep 11, 2011 at 10:32 pm

    I love grilled okra and eggplant…our family loves your sour cream sauce, but I use just a bit of olive oil, fat free sour cream or plain yogurt and double the garlic — yum!