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.


Roasted Okra — 3 Comments

  1. Yum. I bought some okra at the farmer’s market yesterday and am definitely going to try this. I’ve roasted them whole before but never split in half. They look great!

  2. Humn. Okra is the one vegetable I have trouble with. The only time I’ve liked okra so far was in an Indian stew, where it disappeared among the ingredients. No slime you say? I’ll give it a go!