Field Notes

Rice Salad with Grilled Vegetables

  • 4 pounds assorted summer vegetables, such as:
  • Eggplant, halved
  • Summer Squash, halved
  • Okra
  • Asparagus
  • Spring or Vidalia onions, halved
  • Corn
  • Cabbage, halved
  • Bell peppers

Dressing:

  • 1 jalapeño, stemmed, diced
  • 1 garlic clove
  • Juice of 1 lime
  • 1 teaspoon brown sugar
  • 2 tablespoons fish sauce
  • 2 cups cooked jasmine rice
  • 2 cups fresh herbs (such as basil, mint, cilantro, marjoram)

Rub the vegetables with oil and sprinkle with Forager’s Blend Grilling Salts. Prepare a charcoal fire in your grill, and brush the grill grates with oil. Add the vegetables to the grill, turning frequently until cooked, with some caramelization. Transfer to a sheet tray to cool slightly, then roughly dice the eggplant, squash, asparagus, onions and peppers. Cut the kernels from the corn cobs, and thinly slice the cabbage. Transfer to a large bowl.

In a blender, combine the jalapeno, garlic, lime, sugar and fish sauce and puree. Pour over the warm vegetables and add the rice and herbs. Toss to coat.