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Photo: Jennifer Davick; Styling: Buffy Harget Photo by: Photo: Jennifer Davick; Styling: Buffy Harget

Peppery Grilled Okra With Lemon-Basil Dipping Sauce

Southern Living JULY 2009

  • Yield: Makes 8 servings
  • Prep time:15 Minutes
  • Chill:24 Minutes
  • Grill:6 Minutes
  • Cool:5 Minutes

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

Preparation

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.

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Peppery Grilled Okra With Lemon-Basil Dipping Sauce recipe

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