The sweet and sour flavours in the dressing make the grilled vegetables sing with a summery freshness.
2 medium eggplants, cut into large chunks
4 zucchini, halved lengthways
2 cobs corn
olive oil for brushing
1 small red onion, very thinly sliced
mixed fresh herbs (I used Thai basil, coriander and Vietnamese mint)
1/4 cup fish sauce
3 tablespoons lime juice
2 teaspoons brown sugar
2 cloves garlic, crushed
1-2 long red chillies, thinly sliced
Dressing: Whisk the fish sauce, lime juice, brown sugar and garlic together in a large bowl then stir in the chillies. Set aside.
Toss the eggplant with olive oil and season. Brush the zucchini and corn with oil and season.
Grill all the vegetables until golden and cooked through. Set aside to cool until just warm.
Slice the zucchini into chunks and cut the kernels off the corn cobs.
Add all the vegetables to the bowl of dressing and gently toss to coat well. Roughly chop a small handful of the herbs and mix through then transfer the salad to a serving bowl. Top with extra herbs.