Here's another okra recipe to help use this summer's bumper crop, and happily it's something a little different. This recipe comes from www.allrecipes.com, and I made a couple of small adjustments.
about 18 - 25 tender okra pods, 2-3 inches long, capped (larger okra can be used but should be cut into 1/3-inch lengths)
1 T. olive oil
1/2 t. salt
1/2 t. freshly ground black pepper
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil.
Add the okra, olive oil, salt, and pepper to the baking sheet, and toss to coat. Arrange the okra on a single layer, and roast in the preheated oven 10 - 15 minutes or until desired texture. Serve warm.
Serves 2 - 3 as a side dish.