Sesame-Grilled Okra

Okra is the vegetable people love to hate. What they dislike is its tendency to get slimy, especially when boiled or stewed. Others, like me, are drawn to its crunch—when not overcooked—and sweet, earthy flavor. I discovered grilled okra in Tokyo, where it’s part of the stunning array of grilled vegetables, meats, and seafood served at robatayaki restaurants (which specialize in Japanese grilling). For a Mediterranean touch, use olive oil instead of sesame oil.