Name: Grilled Vegetable and Rice Salad with Fish-Sauce Vinaigrette
Yield: 4 to 6 Servings
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

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Tuukka Koski

Grilled okra, toasted coconut, and a punchy vinaigrette steal the show.

Recipe notes