Grilled Vegetables and Rice Salad w/ Fish-Sauce Vinaigrette

Fire up your grill and make room for veggies! In this main, you’ll find that the vibrant flavors of the fresh herbs, dressing and toasted coconut make these vegetables over rice pop. Slightly improvised from a recipe in July’s Bon Appetit. Try it on your next warm weeknight.

Serves 6

Ingredients

  • 2 cups white Jasmine rice, steamed
  • 4 small eggplant, cut into 1 inch rounds
  • 4 yellow zucchini, stems removed and halved
  • 4 green globe squash, stems removed and halved
  • 12 okra pods
  • 1 red onion, halved
  • 1/2 cup olive oil
  • 1 cup shredded coconut
  • 2 Serrano chili peppers, halved and seeds removed
  • 2 cups (loosely packed) fresh tender herbs: tarragon, basil, chives, oregano, sage, chopped
  • 6 cloves garlic, minced
  • 2 tablespoons fish sauce
  • juice from 2 limes
  • 1 tablespoon coconut palm sugar
  • salt

Preparation

  1. Combine vegetables and chilies in a large bowl, drizzle with olive oil and sprinkle with salt.
  2. Toss and place over a hot grill.
  3. Turn occasionally and cook until slightly charred and softened, then remove and set aside.
  4. Combine garlic and chilies in a mortar and grind with pestle into a paste.
  5. Add fish sauce and lime juice and blend.
  6. Toast coconut in the oven on a baking sheet or in a skillet on the stove-top.
  7. Cut grilled vegetables into bit-size pieces and toss.
  8. Assemble by plating steamed rice, followed by grilled vegetables, then drizzle with dressing, a handful of fresh herbs and topped with the toasted coconut.

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