Char-Grilled Veg with Asian Dressing
Photography 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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.