Thanks to the Methodist Church and their community garden, we have fresh okra at our house.
Salt to taste
extra virgin olive oil to drizzle
Freshly ground pepper
Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra on a foil covered sheet. Salt to taste, and wipe olive oil on the okra with a paper towel until coated.
Roast in the oven for 15 minutes (large okra takes a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma.
Remove from the heat, toss with freshly ground pepper. Transfer to a platter. Serve hot.