Adapted from Southern Living
Ingredients:
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 granulated 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:
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.
Preheat grill to 400° to 450° (high) heat. Combine strained yogurt, basil, lemon juice, garlic, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and chill until ready to serve.
Toss together okra, olive oil, and remaining 1 teaspoon salt and 1 teaspoon 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.