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

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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.

Step 5

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

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