Creators
Samara Pardi
Description
This Grilled Vegetables and Rice Salad features a vibrant mix of charred vegetables, fragrant herbs, and a tangy fish-sauce vinaigrette, creating a refreshing and flavorful dish perfect for any occasion.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Jasmine Rice | 1 1/3 cup | white, steamed |
Eggplant | 2 2/3 | small, cut into 1 inch round |
Yellow Zucchini | 2 2/3 | stems removed and halved |
Green Globe Squash | 2 2/3 | stems removed and halved |
Okra Pods | 8 | |
Red Onion | 2/3 | halved |
Olive Oil | 1/3 cup | |
Shredded Coconut | 2/3 cup | |
Serrano Chili Peppers | 1 1/3 | halved and seeds removed |
Herbs | 1 1/3 cup | fresh and tender, loosely packed, taragon, basil, chives, oregano, sage, chopped |
Garlic | 4 clove | minced |
Fish Sauce | 1 1/3 tbsp | |
Lime Juice | 2 2/3 tbsp | 2 tbsp is about 1 lime |
Coconut Palm Sugar | 2/3 tbsp | |
Salt |
PREPARATION
- Combine vegetables and chilies in a large bowl, drizzle with olive oil and sprinkle with salt.
- Toss and place over a hot grill.
- Turn occasionally and cook until slightly charred and softened, then remove and set aside.
- Combine garlic and chilies in a mortar and grind with pestle into a paste.
- Add fish sauce and lime juice and blend.
- Toast coconut in the oven on a baking sheet or in a skillet on the stove-top.
- Cut grilled vegetables into bit-size pieces and toss.
- Assemble by plating steamed rice, followed by grilled vegetables, then drizzle with dressing, a handful of fresh herbs, and top with the toasted coconut.