Grilled Vegetable and Rice Salad with Fish-Sauce Vinaigrette

Ingredients

• •¼ cup unsweetened shredded coconut (optional)
• •2 tablespoons Vegetable oil
• •12 pods okra pods
• •3 ears corn
• •2 large zucchini
• •2 whole long red chiles
• •1 small eggplant
• •1 tablespoon sea salt
• •1 clove garlic
• •1 teaspoon palm sugar or light brown sugar
• •2 tablespoons fish sauce
• •1 tablespoon fresh lime juice
• •2 cups mixed fresh tender herbs
• •4 cups steamed jasmine rice
• •Ingredient info
• •also known as California chiles
• •are available at Latin markets and many supermarkets

Cooking Instructions

1. 1.

   Preheat oven to 250°F. Spread out coconut (if using) on a rimmed baking sheet. Bake, stirring often, until golden brown, about 10 minutes. Let cool on pan.

   10 min

2. 2.

   Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grates with oil. Meanwhile, combine okra, corn, zucchini, chiles, eggplant, and salt in a large bowl; drizzle with oil and toss to coat. Grill vegetables (use a grill basket if you have one), turning frequently, until crisp-tender and lightly charred, about 8 minutes. Place chiles in a medium bowl; cover tightly with plastic to let steam for easy peeling. Set chiles aside for dressing.

   15 min

3. 3.

   Cut corn kernels from cobs; place in a large bowl. Cut zucchini and eggplant into irregular 1" pieces; place in bowl with corn. Trim any tough tops from okra and cut okra in half lengthwise; add to bowl. Set aside.

   10 min

4. 4.

   Peel or scrape off charred skin from chiles and discard. Purée chiles (with seeds) and garlic in a food processor or mash with a mortar and pestle until a coarse paste forms. Add sugar and process or pound until dissolved. Stir in fish sauce and lime juice.

   8 min

5. 5.

   Drizzle dressing over warm vegetables; add herbs and toasted coconut (if using); toss well.

   3 min

6. 6.

   Scoop steamed rice onto a platter and top with salad.

   2 min