Grilled Vegetable and Rice Salad with Herby Vinaigrette

I'm on a roll with brown rice these days. I actually don't like it in hot food though. If I'm gonna have rice, I want it as white and sticky. Plus, you can't beat the flavors of basmati and jasmine. However, I started using brown rice a lot this summer as a "filler" in salads...meaning, I need more than just vegetables for lunch if I'm gonna make it through the day without gnawing on my desk. Turns out, this is a great role for brown rice. This salad is based on a recipe from Bon Appetit. You can use any herbs that you have but this combo is quite good!

Vegetables
12 okra pods (yes, you can skip it and use another veggie but grilled okra is actually quite good!)
3 ears of corn, shucked
1 large zucchini, cut lengthwise in 1'' slices
2 long chiles (Anaheim are good) stemmed
1 small eggplant, cut lengthwise in 1" slices
1 tbsp sea salt

Dressing
1 garlic clove, minced
1 tsp brown sugar
Juice of 1 lime
1 cup or so of fresh herbs (tarragon, mint, basil, cilantro)

1 cup brown rice

1. Cook the brown rice and set aside to cool.

2. Mix the vegetables with a drizzle of olive oil and salt. Grill on high heat until softened a bit and lightly charred. Place the chiles in a bowl with plastic wrap and let them steam to loosen the skins. Peel and discard the skins and take out the seeds. Let all of the veggies cool and chop into chunks.

3. Put the dressing ingredients in a food processor with a drizzle of oil. Blend until you have a pesto consistency.

4. Mix everything together and put in the fridge!