I love grilled okra. The trick is to get the small ones, under 3 inches, then slice them lengthwise so they don’t explode on the grill. This week I whipped up a guilt free sauce to accompany them.
1 lb okra, sliced lengthwise
1/2 c Greek Yogurt, fat free
3 cloves garlic, minced
1/4 c basil, finely chopped
Zest of on lemon
2 TBSP lemon juice
Cayenne pepper to taste
Toss okra in canola oil and grill until nicely charred about 7 minutes.
Combine the rest of the ingredients in a small bowl.
Salt okra and serve with sauce.