Grilled Vegetable and Rice Salad with Fish-Sauce Vinaigrette
Grilled Vegetable and Rice Salad with Fish-Sauce Vinaigrette is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Preheat oven to 250°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
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.
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.
Drizzle dressing over warm vegetables; add herbs and toasted coconut (if using); toss well.
Scoop steamed rice onto a platter and top with salad.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.