Grilled Vegetable and Rice Salad With Fish-Sauce Vinaigrette

Preparation

1. For salad:

   Step 1

   Preheat 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.

   Step 2

   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.

   Step 3

   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. Set aside.

2. For dressing and assembly:

   Step 4

   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.

   Step 5

   Drizzle dressing over warm vegetables; add herbs and toasted coconut (if using); toss well.

   Step 6

   Scoop steamed rice onto a platter and top with salad.