Char-Grilled Veg with Asian Dressing
Photography by Josh Griggs.

The sweet and sour flavours in the dressing make the grilled vegetables sing with a summery freshness.
Serves: 6-8
INGREDIENTS
2 medium eggplants, cut into large chunks
4 zucchini, halved lengthways
2 cobs corn
olive oil for brushing
sea salt
1 small red onion, very thinly sliced
mixed fresh herbs (I used Thai basil, coriander and Vietnamese mint)
Dressing
1/4 cup fish sauce
3 tablespoons lime juice
2 teaspoons brown sugar
2 cloves garlic, crushed
1-2 long red chillies, thinly sliced
METHOD
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.
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.