Grilled Okra with Lemon-Basil Yogurt

Preparation Time: 15 minutes Cooking Time: 6-8 minutes Servings: 6-8 Ingredients: Yogurt 1 cup Low fat Greek yogurt 2 Tbsp. Fresh lemon juice 2 Tbsp. Fresh basil (finely chopped) ½ tsp. Garlic (minced) 2 Tbsp. Olive Oil Kosher salt to taste Okra 1 tsp. Kosher salt 1 tsp. Smoked paprika 1 tsp. Ground coriander ½ tsp. Ground black pepper ½ tsp. Celery seed 1 lb. Okra (Pick smaller to medium sized pods as they are more tender, larger ones may be woody.) 2 Tbsp. Olive Oil Preparation:

1) Combine lemon juice, basil, garlic, and olive oil - mix well. 2) Gently stir in yogurt and season. Cover and refrigerate. Stir well before serving. 3) For the Okra… mix salt, paprika, coriander, black pepper and celery seed in a bowl. 4) Rinse the okra under cold water and blot dry. 5) Toss okra in oil, and then rub dry mixture by hand over okra to cover. 6) Arrange okra on grill over med-high heat and turn as needed with tongs, 2-3 minutes per side or until

tender. 7) Transfer to a serving dish when done and serve immediately with yogurt.

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When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long. Okra may be stored in the refrigerator in a paper bag or wrapped in a paper towel in a perforated plastic bag for 2 to 3 days, or it may be frozen for up to 12 months after blanching whole for 2 minutes.

Cooked okra can be stored (tightly covered) in the refrigerator for 3 to 4 days.