Ohh myy gosh ... SO GOOD!!

Okra isn't just for frying or gumbo anymore! This recipe we stumbled across on Southern Living's site simply ROCKS your tastebuds.  This is a must try if you are an okra lover.  I was in charge of the gril while Jonjon snuck in some extra study time and mine came out a little more burned "delicately charred," a phrase we have adopted from the authors of "Just Married & Cooking."  Nonetheless they were sooo good!

Peppery Grilled Okra With Lemon-Basil Dipping Sauce

Ingredients

• 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

Preparation

• 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. *(we substitued 16oz of plain Greek yogurt and it turned out just fine, just a helpful tip if you don't have 24 hours for your tastebuds to sit on hold ;)
• 2. 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.
• 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° to 450° (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.

as previously published in Southern Living, JULY 2009