Peppery Grilled Okra With Lemon-Basil Dipping Sauce

Southern Living
Peppery Grilled Okra With Lemon-Basil Dipping SauceRecipe
Photo: Jennifer Davick; Styling: Buffy Harget
Makes 8 servings


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Cheesecloth or coffee filter
1 (32-oz.) container plain low-fat yogurt
1/4 cup chopped fresh basil
2 tablespoons lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon sugar
1 1/2 teaspoons salt, divided
1 1/4 teaspoons freshly ground pepper, divided
2 pounds fresh okra, trimmed
2 tablespoons olive oil
Garnish: freshly ground pepper


Prep: 15 Minutes
Chill: 24 Minutes
Grill: 6 Minutes
Cool: 5 Minutes

1. Line a wire-mesh strainer with 3 layers of cheesecloth or 1 (12-cup) coffee filter. Place strainer over a bowl. Spoon yogurt into strainer. Cover and chill 24 hours. Remove yogurt, discarding strained liquid.

2. Preheat grill to 400° to 450° (high) heat. Combine strained yogurt, basil, next 3 ingredients, 1/2 tsp. salt, and 1/4 tsp. pepper. Cover and chill until ready to serve.

3. Toss together okra, olive oil, and remaining 1 tsp. salt and 1 tsp. pepper in a large bowl.

4. Grill okra, covered with grill lid, over 400° to 450° (high) heat 2 to 3 minutes on each side or until tender. Cool 5 minutes.

5. Transfer okra to a serving dish, and serve with dipping sauce. Garnish, if desired.

Created date

June 2009