grilled vegetables with an asian dressing

Yes, it’s the time of year to roll out another Simple Asian recipe in time for Chinese New Year! This time we have a fresh Asian dressing with a pop of chilli drizzles over grilled vegetables, making for a tasty evening treat ideal as a side or over noodles and bean sprouts. If you are looking for a healthy dish overflowing with wonderful textures and flavours then look no further!



  • 2 medium eggplants/aubergine, cut into large chunks
  • 2 zucchinis/courgettes, halved lengthways
  • 2 corn on the corm, boiled (15 minutes)
  • 250 grams firm Brussel sprouts, cut in half through the root
  • Azada Olive Oil & Chilli for brushing
  • Freshly ground sea salt
  • 1 small red onion, very thinly sliced
  • Mixed fresh herbs (Thai basil, coriander and Vietnamese mint or equivalent)

Dressing Ingredients:

  • ¼ cup vegan fish sauce
  • 3 tablespoons lime juice
  • 2 teaspoons coconut sugar
  • 2 cloves garlic, crushed
  • 1-2 long red chillies, thinly sliced

Preparation time 20 minutes (includes boiling the corn)

Cooking time 25 minutes

Serves 6 people

Gluten-free | Vegetarian | Vegan


  1. Making the dressing. Whisk the vegan fish sauce, lime juice, coconut sugar and garlic together in a large bowl then stir in the chillies. Set aside.
  2. Preparing the vegetables. Toss the eggplant/aubergine, zucchinis/courgettes and corn in a generous spoonful or two of Azada’s Olive Oil & Chilli and season with sea salt.
  3. Grill all the vegetables on a medium-high heat until golden and cooked through (about 25 minutes). Set aside to cool until just warm.
  4. Cut the zucchinis/courgettes into chunks and cut the kernels off the corn cobs.
  5. Add all the vegetables to the dressing and gently toss to coat well. Roughly chop or tear a small handful of the fresh herbs and mix through. Transfer the salad to a serving bowl and enjoy.


  • If you want a stickier sauce, add 2 teaspoons of honey and remove the sugar.

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