Clem I cooked the okra directly on the grate, but with indirect heat because of the "plate setter" I had on the grill. It takes longer to "bake" things on the grill than it does in the oven. I cooked the okra for over 45 minutes. I never turned it once I put it on there. For seasoning and prep I just coated with olive oil and shook on a liberal dose of Tony C's. The okra is not slimy, at all like it does when it's boiled or baked. The sheen on it in the picture is caused by the olive oil, not moisture. It's my absolute favorite way to eat okra. Even better than fried.

If my people, who are called by my name, will humble themselves and pray and seek my face and turn from their wicked ways, then will I hear from heaven and will forgive their sin and will heal their land. 2 Chronicles 7:14