Roasted Eggplant and Okra

This week the local co-op had eggplant and okra available and I knew I had to do something fabulous with them, so I made a roasted eggplant and okra with peppers and onions along side a grilled, local, grass fed, chemical and hormone free skirt steak and a tossed salad.  Simple, fast, healthy and delicious!

• 2 lbs. eggplant (I had the long, slender, ichiban) halved and cut into 1/2 in. pieces
• 2 lbs. okra cut into 1/2 in. pieces
• a handful of small, sweet peppers, chopped into 1/2 in. pieces (or 2 bell peppers)
• 2 med onions peeled and sliced into wedges
• 5 cloves garlic peeled and diced
• salt
• olive oil

Preheat the oven to 400. Try to cut the eggplant, okra and onions into similarly sized pieces so that they cook evenly.  Put all the vegetables on a sheet pan, pour olive oil over all and salt.  Using your hands, toss to make sure that all the vegetables are coated.

Cook for 30-40 minutes or until the eggplant is soft.

Somewhere between summer and fall, this is a great option for all the vegetables in season right now.

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