Char-grilled Veg with Asian Dress­ing (v)

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 sea salt

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. SERVES 6-8

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