After looking up a few recipes, we decided that grilling was the way to go. We took some okra that I had harvested from the container garden in the last couple of days, skewered it, coated it in olive oil, sprinkled on some Cajun seasoning, and threw it on the grill for about 4 minutes per side. The finished product was very flavorful, tender, and devoid of that infamous okra slime. And to top it all off, the house didn't smell like a deep fryer afterwards. All in all, grilled okra makes for some fine eating!
Grilled okra with a homegrown Lemon Boy tomato