Are you overwhelmed with okra this fall? Here are a few tasty ways to use this delicious and prolific late summer veggie!

Okra is a favorite late summer and fall vegetable for many gardeners. Its mild, unique flavor lends itself well to pickling or frying, and of course, it is a classic thickening agent in gumbo. However, okra can be very productive, and sometimes it’s easy to get tired of eating the same old fried okra every day!

If  you’re looking for some different ways to enjoy okra, here are a few methods to try. And don’t feel shy about spicing it up a little! Okra goes great with Cajun, Mexican, Italian, and Spanish flavors, so feel free to throw some into your favorite dishes, or add some interesting spice blends.

Sauteed

One great way that you can enjoy your okra is by sautéing. This is a great way to either enjoy it as a side dish with chicken, or another protein main course. You can also mix your sautéed okra with some whole wheat or brown rice pasta. When sautéing okra, you just need a small amount of olive oil and your choice of seasonings. It tastes great with garlic, along with salt, pepper, and other basic vegetable seasonings.

Grilled

For a healthier way to cook okra, consider grilling it. This can give it a nice char, and it works great on the grill along with other veggies, such as tomato, zucchini, and corn. Just season it as you like, throw it on the grill for a few minutes until just tender, then serve along with your meal.

Roasted

If you want to roast the okra in the oven, you can enjoy it with any of your favorite dishes. This ia good way to prepare okra in a vegetarian meal with rice and other veggies, or alongside a steak, burger, pork chop, or chicken. To roast okra, you will want to cut it lengthwise to help it cook faster on the inside. In the oven, it only takes a few minutes to roast okra, though you should increase the time a bit if it is being roasted along with other veggies, such as onions and carrots.

These are just a few good ways to prepare okra, besides frying. Remember that it also makes great pickles! I like to do mine with a bit of dill and garlic, then just use a refrigerator pickle recipe, substituting okra for cucumbers. After a month or two, you will have delicious, crisp, sour dill okra pickles to enjoy once the summer bounty of okra has come and gone!