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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!