Fish-Sauce Grilled Veggie Rice Salad

Ingredients

Estimated total cost: €9.78 · €2.45/serving

• Vegetable oilEst. price €0.02–€0.08
• 12 okra podsEst. price €1.20–€2.40
• 3 ears of corn, shuckedEst. price €1.50–€3.00
• 2 large zucchiniEst. price €1.60–€3.20
• 2 long red chilesEst. price €0.40–€0.80
• 1 small eggplant,Est. price €0.70–€1.50
• 1 tablespoon sea saltEst. price €0.03–€0.08
• 1 garlic clove, mincedEst. price €0.10–€0.25
• 1 teaspoon palm sugarrEst. price €0.15–€0.30
• 2 tablespoons fish sauce Est. price €0.30–€0.60

Steps

1. 1

   Begin by preheating the oven to 250°F. Next, evenly spread coconut (if using) on a baking sheet with raised edges. Bake the coconut, stirring regularly, until it turns a golden brown color, which should take approximately 10 minutes. Allow the toasted coconut to cool down directly on the baking sheet before proceeding.

2. 2

   Prepare a medium-hot charcoal grill fire or preheat a gas grill on high heat. Brush the grill grates with oil. In a large bowl, mix together okra, corn, zucchini, chiles, eggplant, and salt. Drizzle some oil over the vegetables and toss them until evenly coated. Grill the vegetables (using a grill basket if available), turning them regularly, until they are slightly charred and tender-crisp, for approximately 8 minutes. Transfer the chiles to a medium bowl and cover it tightly with plastic wrap to allow them to steam for easy peeling later on. Set aside the chiles for use in dressing later.

3. 3

   Begin by removing the corn kernels from the cobs and transferring them to a spacious bowl. Proceed to cut the zucchini and eggplant into random 1-inch pieces, adding them to the same bowl as the corn. Trim off any sturdy ends of the okra, then slice them in half lengthwise before including them in the bowl with other vegetables. Keep this mixture aside for later use.

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• Cultural note

  The Fish-Sauce Grilled Veggie Rice Salad is inspired by Southeast Asian cuisine, particularly Thai flavors with ingredients like fish sauce, lime juice, and palm sugar. It showcases the balance of sweet, salty, sour, and spicy flavors that are characteristic of the region's culinary traditions.

• Seasonal note

  This Fish-Sauce Grilled Veggie Rice Salad is best made in the summer when vegetables like okra, corn, zucchini, and eggplant are in season. It's a refreshing and vibrant dish for warm weather gatherings.

• Health note

  This dish is a good source of fiber, providing 6g per serving, which supports digestive health. It is also rich in vitamins A, C, and K from the vegetables, promoting immune function, skin health, and bone strength. However, the high sodium content of 800mg per serving may be a concern for individuals watching their…