Peppery Grilled Okra With Lemon-Basil Dipping Sauce

• 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

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 400u0b0 to 450u0b0 (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 400u0b0 to 450u0b0 (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.

coffee filter, yogurt, fresh basil, lemon juice, garlic, sugar, salt, freshly ground pepper, fresh okra, olive oil, freshly ground pepper

Taken from www.myrecipes.com/recipe/peppery-grilled-okra-with-lemon-basil-dipping-sauce (may not work)