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Peppery Grilled Okra with Lemon Basil Dipping Sauce

From Dothan, Alabama

<p>Okra is at it&#8217;s peak&#8230;great time to try this recipe!</p>
Source: Southern Living Farmers Market Cookbook (Entered by Amanda Mueller)
Serves: 8 servings

1 Cheesecloth or Coffee Filter
1 12 oz Plain Low Fat Yougurt
1/4 Fresh, Basil, chopped
2 Tbsp Lemon Juice
1/2 tsp Minced Garlic
1/4 tsp Sugar
1 1/2 tsp Salt, divided
1 1/2 tsp Pepper, divided
2 lbs Okra, trimmed
2 Tbsp Olive Oil
Freshly Ground Pepper

Step by Step Instructions
  1. Line a wire mesh strainer with 3 layers of cheesecloth or 1 coffee filter. Place strainer over a bowl. Spoon yogurt into srainer. Cover and chill 24 hours. Remove yogurt, discarding strained liquid.
  2. Preheat grill to 400-450 degrees (high) heat. Combine strained yogurt, basil, next 3 ingredients, 1/2 tsp. salt, and 1/4 tsp pepper, Ccver 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 - 450 degree 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. Yield: 8 servings