Masala Grilled Vegetables with Spicy Mint Chutney

Name: Masala Grilled Vegetables with Spicy Mint Chutney
Ingredients: 2 teaspoons curry powder; 2 1/2 teaspoons kosher salt, divided, plus more to taste; 1/4 teaspoon ground ginger; 1/4 teaspoon garam masala; 2 ears fresh corn, shucked; 1 large red onion, cut through the root into 1/2-inch wedges; 7 cups cauliflower florets (about 1 pound 5 ounces); 3 tablespoons olive oil, divided; 1/2 pound fresh okra, cut in half lengthwise; 2 medium-size yellow squash, cut in half lengthwise, halves cut into 1/2-inch-thick half-moons; 1 small bunch scallions (about 4 ounces); 2 cups packed fresh cilantro leaves and tender stems (about 2 ounces); 1 cup packed fresh mint leaves (about 1 ounce); 1/2 cup water; 2 tablespoons fresh lemon juice; 1 tablespoon finely chopped serrano chile (from 1 medium chile); 2 teaspoons minced peeled fresh ginger; 1 teaspoon red wine vinegar; 1 cup torn mixed fresh herbs (such as cilantro, mint, and Thai basil); Cooked basmati rice, for serving