INGREDIENTS
2 cups okra, sliced lengthwise and chopped
4 ears corn, shucked
4 ribs celery, chopped
1 large onion, chopped
2 cups small plum tomatoes, halved
2 sweet peppers, chopped
Olive oil
Salt and pepper to taste

DIRECTIONS
Since the veggies cook at different rates, toss each with olive oil and place in separate piles
on cookie sheets in a 375 oven, so you can remove the individual veggies as they finish
cooking. Okra and onions will be done in 30 minutes, with tomatoes usually taking an
hour. When everything is cooked, sweet and tender, mix all veggies with corn cut from
cob. Add salt and pepper if desired and maybe some hot sauce for a little kick! Serve hot
with brown basmati rice for a meal. Can also be served as a side dish. Since the okra cooks
up crisp and tender, there’s no “slime”!