With the dog days of summer comes a ton of okra. I’ll admit that it’s not my favorite vegetable because of the slimy substance inside the pods, but if cooked properly, you can get rid of much, if not all, of the sliminess. I love fried and pickled okra, but sometimes you need something that takes less time and, in the case of fried okra, is more healthy than that.
This saute uses lots of fresh summer veggies, enhanced by lime juice and cilantro. The trick to ridding the okra of sliminess is to cook it long enough so that it browns and gets a bit of crunch. The acidity of lime juice also helps.
Use any combo of summer veggies here; just make sure the pieces are cut to approximately the same size so that everything cooks evenly.
Summer Vegetable Saute
3 tbsp olive oil
1 lb okra, cut into 1/2-in slices
2 summer squash (I used 8-ball), seeded and cubed
Corn from 2 ears (about 1 1/2 cups)
1-2 hot peppers (I used jalapenos), chopped
2 cloves garlic, chopped
1 tsp salt
1/3 cup lime juice
1/2 cup cilantro, chopped
Heat olive oil over medium-high heat. Add okra and saute about 8 minutes, until it starts to brown. Add remaining vegetables, lime juice, and salt and cook another 10-12 minutes, stirring often, until veggies are tender. Stir in cilantro.