Kim Severson's Roasted Okra

• 1 pound okra pods, washed, capped and cut in half lengthwise
• 1 Vidalia (or other sweet) onion, small, sliced into crescents
• Kosher salt and freshly ground pepper
• 2 tablespoons olive oil
• Chopped fresh basil and mint

1. Heat the oven to 400 degrees.
2. Combine okra and onion in a bowl.
3. Season with salt and pepper, drizzle with olive oil and toss well to coat.
4. Roast until vegetables are just tender, 10 to 12 minutes.
5. Toss with herbs and serve.

okra pods, vidalia, kosher salt, olive oil, fresh basil

Taken from cooking.nytimes.com/recipes/1016763 (may not work)