Developed by Chef Paris Anton for the Seed-to-Plate Nutrition Education™ program in schools.
Ingredients
- 1 pound fresh okra trimmed
- 2 tablespoon olive oil
- kosher salt & fresh cracked pepper to taste
Dipping Sauce
- 2 cups low fat plain yogurt
- 1 cloves garlic minced
- 1/8 cup fresh basil leaves chopped
- 1 small lemon halved & squeezed
- 1/8 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Servings:
Units:
Instructions
Prepare Dipping Sauce
- In a mixing bowl, combine yogurt, basil, lemon juice, minced garlic, honey, salt, and pepper
- Whisk until honey and salt is dissolved. Refrigerate until needed
Grilling the Okra
- Preheat the grill to medium high heat
- In a large mixing bowl, drizzle olive oil over the okra and sprinkle with salt and pepper
- Grill the okra for 2 to 3 minutes turning once or until tender
- Transfer the okra to a serving dish and serve with dipping sauce. Enjoy!
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