Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living July 2009

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Credit: Jennifer Davick; Styling: Buffy Harget

Recipe Summary

prep:
15 mins
chill:
24 mins
grill:
6 mins
cool:
5 mins
total:
50 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

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

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