I often use a grill basket for grilling veggies in chunks, but sometimes I use skewers to mix it up. It also saves me a bit of room on the grill. Eggplant worked well here, but you could use whatever vegetables you like. If you use bamboo skewers, be sure to soak them well ahead of time; I use these bendy stainless steel ones that hook together in a loop.
2 cloves garlic, minced
2 tsp chili paste
2 Tbsp lime juice (ideally fresh)
2 Tbsp sugar
1/4 cup rice vinegar
1/4 cup water
1/4 tsp salt
2 medium Asian eggplants (the long skinny ones), in rounds or cubes (peeled or not as desired)
1 Tbsp canola oil
1 Tbsp rice vinegar
1/2 cup chopped herbs: Cilantro, Thai basil, mint, or a combination
Make the Nuoc Cham first so it has time for the flavors to blend while you prepare the skewers.
Toss the eggplant chunks with the canola oil and rice vinegar. Sprinkle liberally with salt and toss. They will soak up the marinade quickly. Thread them onto skewers.
Grill the eggplant over medium-high heat for about four minutes per side, turning the skewers once.
Serve the eggplant hot, topping with nuoc cham and sprinkling generously with the herbs.