A beautiful and simple Southern side dish featuring roasted okra, sweet red bell peppers, and Vidalia onions. Lightly seasoned with olive oil, salt, pepper and a fresh squeeze of lemon.
Toss the prepared vegetables with the olive oil and garlic. Spread evenly on a heavy duty sheet pan with sides. Squeeze the lemon juice onto the vegetables evenly.
Place in the oven and roast on middle rack for 25 minutes. Toss with a spatula and return to oven. Cook for an additional 20 - 30 minutes until the vegetables are roasted and the edges are crispy.
Remove from oven, sprinkle with salt and pepper to taste and serve warm.