Thanks to the abundant bounty from our pastor's garden, we've enjoyed tons of fresh produce again this summer. We've enjoyed tender, fresh okra, juicy watermelon, ripe red peppers and delicious eggplant. But oh my, what to do with the extras? Aside from attempting pickled okra (it's not bad!) and blanching okra to freeze for use in gumbo this winter, I wanted to again try my hand at oven roasting okra. This method yields similar results to grilling (which I did not want to do here when it was 106 degrees outside!). This is SO good! There really is no recipe -- just toss tiny fresh okra (more tender!) with olive oil and roast under your oven's broiler until toasty. Toss with salt and pepper and enjoy! Yum!
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