ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peppery Grilled Okra With Lemon-Basil Dipping Sauce

Photo: Jennifer Davick; Styling: Buffy Harget
Prep time 15 mins
Chill time 24 mins
Grill time 6 mins
Cool time 5 mins
Yield Makes 8 servings

Ingredients

  • 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

How to Make It

  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.