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.
Comments (3)
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!
Posted by Annie | August 12, 2010 7:19 PM
Posted on August 12, 2010 19:19
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!
Posted by Amy | August 30, 2010 6:33 AM
Posted on August 30, 2010 06:33
OK, enough with the okra. Next delicious treat by Jan....
Posted by Lyn | September 4, 2010 9:23 PM
Posted on September 4, 2010 21:23