Grilled Vegetable and Rice Salad With Fish-Sauce Vinaigrette

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
• Ingredient info: Look for unsweetened shredded coconut at natural and specialty foods stores and some supermarkets. Anaheim chiles, also known as California chiles, are available at Latin markets and many supermarkets.

Instructions

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   Grilled Vegetable and Rice Salad With Fish-Sauce Vinaigrette serves 6 original recipe by Epicurious.