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Peppery Grilled Okra with Lemon Basil Dipping Sauce
From Dothan, Alabama
<p>Okra is at it’s peak…great time to try this recipe!</p>Source: Southern Living Farmers Market Cookbook (Entered by Amanda Mueller)
Serves: 8 servings
Ingredients
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
- 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.
- 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.
- 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 - 450 degree 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. Yield: 8 servings