Grilled Vegetable And Rice Salad With Fish-Sauce Vinaigrette

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   ["Preheat oven to 250u00b0F. Spread out coconut (if using) on a rimmed baking sheet. Bake, stirring often, until golden brown, about 10 minutes. Let cool on pan.", "Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grates with oil. Meanwhile, combine okra, corn, zucchini, chiles, eggplant, and salt in a large bowl; drizzle with oil and toss to coat. Grill vegetables (use a grill basket if you have one), turning frequently, until crisp-tender and lightly charred, about 8 minutes. Place chiles in a medium bowl; cover tightly with plastic to let steam for easy peeling. Set chiles aside for dressing.", "Cut corn kernels from cobs; place in a large bowl. Cut zucchini and eggplant into irregular 1"" pieces; place in bowl with corn. Trim any tough tops from okra and cut okra in half lengthwise; add to bowl. Set aside.", "Peel or scrape off charred skin from chiles and discard. Puree chiles (with seeds) and garlic in a food processor or mash with a mortar and pestle until a coarse paste forms. Add sugar and process or pound until dissolved. Stir in fish sauce and lime juice.", "Drizzle dressing over warm vegetables; add herbs and toasted coconut (if using); toss well.", "Scoop steamed rice onto a platter and top with salad."]

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