Prep okra: Let them come to room temperature before cooking. Trim the stem end (take care not to cut into the pod). Defuzz under running water using a paper towel. Pat them dry. Pour half a cup of vinegar to coat pods and let soak for 30 minutes in a bowl. Remove okra and rinse well. Dry completely. Cut into ½ in. pieces.
Preheat oven to 400 F.
Toss all ingredients in a large bowl. Toss with olive oil. Spread in a single layer on a baking sheet. Bake for 20-25 minutes or until okra is lightly browned and tomatoes slightly caramelized.
Serve immediately.
Notes
Calories 85; Total fat 3g; Saturated Fat 0g; Sodium 249mg; Total Carbs 14g; Sugars 3g; Protein 3g