Grilled Vegetable And Rice Salad With Fish-sauce Vinaigrette

Name: Grilled Vegetable And Rice Salad With Fish-sauce Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 long red chiles (such as Holland or Anaheim), stemmed; 946 milliliters steamed jasmine rice; 3 ears of corn, shucked; 1 small eggplant, cut lengthwise into 1 slices; 2 Tbsps fish sauce (such as nuoc nam or nam pla); 1 garlic clove, minced; 473 milliliters (loosely packed) mixed fresh tender herbs (such as basil, cilantro, fennel fronds, marjoram, mint, and tarragon); 1 teaspoon palm sugar or (packed) light brown sugar; 1 Tbsp fresh lime juice; 12 okra pods; 1 Tbsp sea salt; 59 milliliters unsweetened shredded coconut (optional); 4 servings Vegetable oil; 2 larges zucchini, halved lengthwise, centers scooped out

Grilled Vegetable And Rice Salad With Fish-sauce Vinaigrette might be just the main course you are searching for. One portion of this dish contains approximately 15g of protein, 21g of fat, and a total of 524 calories. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It will be a hit at your The Fourth Of July event. Head to the store and pick up long chiles, lime juice, okra pods, and a few other things to make it today. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert.