Yes! Roasted okra.
It’s a revelation, a great discovery for local, summer eating, a trick I learned from my old friend Rebecca Terrell.
This was the second time I tried it with great results.
In our CSA bag this week I found red and green okra, as well as some very small (about the size of a jumbo olive) bright orange eggplants. I decided to throw them in, too.
After removing the little end cap they are all sliced length wise and tossed with some nice olive oil.

I put them into an old sheet pan and put them on the preheated grill for about 15 minutes. You have to watch them carefully; the first time I got distracted and a few of the okra burned a bit.
When they seem done (see how caremelized they get in the picture below) hit them with a good amount of kosher salt and serve.

Try it–you’ll like it. No slime, no mush, just a wonderful healthy veggie treat.