Grilled vegetable and rice salad with fish-sauce vinaigrette
Discover the irresistible flavors of a grilled vegetable and rice salad with a tangy fish-sauce vinaigrette. A symphony of tastes in every bite!
Ingredients:
- 1/4 cup unsweetened shredded coconut (optional)
- Vegetable oil
- 12 okra pods
- 3 ears of corn, shucked
- 2 large zucchini, halved lengthwise, centers scooped out
- 2 long red chiles (such as Holland or Anaheim), stemmed
- 1 small eggplant, cut lengthwise into 1" slices
- 1 tablespoon sea salt
- 1 garlic clove, minced
- 1 teaspoon palm sugar or (packed) light brown sugar
- 2 tablespoons fish sauce (such as nuoc nam or nam pla)
- 1 tablespoon fresh lime juice
- 2 cups (loosely packed) mixed fresh tender herbs (such as basil, cilantro, fennel fronds, marjoram, mint, and tarragon)
- 4 cups steamed jasmine rice
Instructions:
- Preheat the oven to 250°F. Place coconut (if using) on a rimmed baking sheet. Bake, stirring occasionally, until it turns golden brown, approximately 10 minutes. Allow it to cool on the pan.
- Prepare a medium-high fire on a charcoal grill, or preheat a gas grill to high heat. Brush the grill grates with oil. In the meantime, mix together okra, corn, zucchini, chiles, eggplant, and salt in a large bowl; drizzle some oil over them and toss to cover them evenly. Grill the vegetables (use a grilling basket if available), turning them regularly, until they are slightly charred and tender, which should take around 8 minutes. Transfer the chiles to a medium bowl; cover it tightly with plastic wrap to help with the peeling process later. Keep the chiles aside for the dressing.
- Slice the corn off the cobs and place them in a large bowl. Dice the zucchini and eggplant into irregular 1" pieces and add them to the bowl with the corn. Cut the okra in half lengthwise after removing any tough tops and add it to the bowl. Set this mixture aside.
- Remove the charred skin from the chiles and discard it. Blend the chiles (including the seeds) and garlic in a food processor or crush them with a mortar and pestle until you get a coarse paste. Incorporate the sugar and continue to process or pound until it dissolves. Mix in the fish sauce and lime juice.
- Pour the dressing over the warm vegetables; add herbs and toasted coconut (if using); mix everything thoroughly.
- Serve the salad on top of a platter of steamed rice.
Summary:
- Calories: 2386 kcal
- Fat: 70 g
- Protein: 62 g
- Carbs: 425 g
- Potassium: 6098 mg
- Magnesium: 985 mg