Is it because the holidays are over and the doldrums have set in that I have the urge to develop more recipes for you ?  I love summer for the roasted veggies on the grill. But why not use the oven to roast them in winter? So I roasted a mixture of veggies that I've stewed before during other winter months.  The roasting not only deepened the flavors, but kept the okra from becoming (there is no nice way to say this) slimy. You may use hot or mild peppers, seeding them is optional. Great with fresh naan bread!
 

Roasted Okra, Peppers and Tomatoes with Mushrooms (vegan)
Pindi/Koomban
Yield: 8  1/2-cup servings

1 lb. fresh okra, trimmed and sliced into 1” pieces
4 long, hot green peppers or one large green bell pepper, seeded and quartered
1 pint cherry tomatoes
Salt and pepper
10 oz, fresh, whole mushrooms
1 large onion
3 tablespoons canola oil
1 teaspoon whole cumin seeds
½ teaspoon turmeric
3 cloves garlic, chopped
Salt and pepper to taste

Heat the oven to 425 degrees. Brush or spray a broiler pan or cookie sheet with oil. Evenly spread the okra, tomatoes and peppers on the pan and spray or brush with oil. Sprinkle with salt and pepper and roast for 30 minutes, turning once.

Meanwhile, cut the mushrooms into 1” cubes (larger ones) or quarters (smaller) and coarsely chop the onion. Heat a large wok over high heat and add the oil. Line up all of the rest of the ingredients. Add the cumin seeds, the turmeric, then the onion and garlic. Give a quick stir before adding the mushrooms. Keeping the heat high, stir-fry the  mushrooms for 5 or 6 minutes until cooked and browned. Be careful not to burn anything, so keep everything moving at all times.

Remove the broiler pan and slice the peppers into the mushrooms. Add the okra and tomatoes and stir for a minute to blend. Taste for salt and pepper and serve immediately.