Grilled Vegetable and Rice Salad with Fish-Sauce Vinaigrette
Grilled Vegetable and Rice Salad with Fish-Sauce Vinaigrette might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 390 calories, 10g of protein, and 18g of fat per serving. This recipe serves 6. This recipe covers 29% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up long chiles, brown sugar, sea salt, and a few other things to make it today.
Instructions
1
Preheat oven to 250°F.
Equipment you will use
Oven
2
Spreadout coconut (if using) on a rimmedbaking sheet.
Ingredients you will need
Coconut
3
Bake, stirring often, untilgolden brown, about 10 minutes.
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Oven
4
Letcool on pan.
Equipment you will use
Frying Pan
5
Build a medium-hot fire in a charcoalgrill, or heat a gas grill to high.
Equipment you will use
Grill
6
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. Grillvegetables (use a grill basket if youhave one), turning frequently, untilcrisp-tender and lightly charred, about8 minutes.
Ingredients you will need
Eggplant
Zucchini
Chili Pepper
Corn
Okra
Salt
Cooking Oil
Equipment you will use
Grill
Bowl
7
Place chiles in a mediumbowl; cover tightly with plastic to letsteam for easy peeling. Set chiles asidefor dressing.
Ingredients you will need
Chili Pepper
8
Cut corn kernels from cobs; placein a large bowl.
Ingredients you will need
Corn Kernels
Equipment you will use
Bowl
9
Cut zucchini andeggplant into irregular 1" pieces; placein bowl with corn. Trim any toughtops from okra and cut okra in halflengthwise; add to bowl. Set aside.
Ingredients you will need
Zucchini
Corn
Okra
Equipment you will use
Bowl
1
Peel or scrape off charred skin from chiles anddiscard. Purée chiles (with seeds) andgarlic in a food processor or mashwith a mortar and pestle until a coarsepaste forms.
Ingredients you will need
Chili Pepper
Seeds
Equipment you will use
Mortar And Pestle
Food Processor
2
Add sugar and processor pound until dissolved. Stir in fishsauce and lime juice.
Ingredients you will need
Lime Juice
Sugar
3
Drizzle dressing over warm vegetables;add herbs and toasted coconut(if using); toss well.
Ingredients you will need
Vegetable
Coconut
Herbs
4
Scoop steamed rice onto a platterand top with salad.