Oven-Roasted, Lemon-Parmesan Okra

• 12 ounces small okra (small whole ~ frozen okra, thawed and patted dry)
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 lemon (zest of)
• 1 1/2 tablespoons parmigiano-reggiano cheese (finely grated)
• 1/2 teaspoon coarse salt (or to taste)
• fresh ground black pepper (to taste)
• 1 tablespoon parmigiano-reggiano cheese (additional garnish, finely grated)

1. Preheat oven to 425u0b0F.
2. Toss whole okra with oil, lemon juice, zest, 1 1/2 tablespoons grated cheese, salt and pepper. Place okra on a rimmed baking sheet and roast until tender, about 15 minutes.
3. Remove okra from oven, and immediately top with additional grated cheese.
4. Taste and season with additional salt and pepper, if necessary.
5. Makes four servings.

okra, extravirgin olive oil, lemon juice, lemon, parmigianoreggiano cheese, coarse salt, fresh ground black pepper, cheese

Taken from www.food.com/recipe/oven-roasted-lemon-parmesan-okra-481056 (may not work)