Being from the North, okra was sort of a foreign concept to me when I moved down here. I eaten it in soups and stews, but never on its own.

Last summer, I walked through the Moore Square Farmers Market with a friend and asked what she planned to do with all the okra she'd just purchased. "Roast it," she said.

I tried it that night and my daughter and I loved it. My husband ... not so much. But you can use this same technique for other vegetables, including green beans and asparagus. We've indulged a few times each okra season and my husband will take what we call a "no thank you helping."

Roasted okra

Toss okra (with the caps on) in some olive oil, salt and pepper. You could also add some chunks of tomatoes as well. Preheat oven to 350 degrees and roast for about 15 minutes or until tender. And they're ready to eat.

Looking for other recipes? Go to www.trianglemom2mom.com/eat and check back here every Wednesday.