Roasted Vegetables with Thai Vinaigrette (Thailand)

Total Time:
40 min
20 min
20 min

4 servings

  • For the vegetables:
  • 4 baby fennel bulbs, cut in 1/2 lengthwise
  • 2 baby bok choy, cut lengthwise into quarters
  • 1 red onion, rood end trimmed but left on, cut into thin wedges
  • 3 Fresno peppers, cut lengthwise into quarters
  • 3 baby eggplants, cut lengthwise into quarters
  • 2 tablespoons vegetable oil
  • Kosher salt
  • For the vinaigrette:
  • 2 tablespoons sesame oil
  • 2 tablespoons vegetable oil
  • 1 tablespoon grated ginger
  • 1 garlic clove, smashed and finely chopped
  • 2 tablespoons fish sauce
  • 1 teaspoon sambal oelek
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon palm sugar
  • 2 tablespoons chiffonade Thai basil leaves
  • 1 green papaya, peeled and julienned
  • 1 lime, cut into wedges
  • 1/4 cup chopped peanuts
  • 2 tablespoons chopped cilantro leaves
  • Preheat the oven to 375 degrees F.

  • Put all the vegetables on a baking sheet and toss with the oil to coat. Sprinkle with salt and roast until they are soft and pliable, about 15 to 20 minutes.

  • While the vegetables are roasting whisk together all of the ingredients for the vinaigrette in a small bowl. Remove the vegetables from the oven and put them in a bowl along with the papaya. Add the vinaigrette in stages to make sure the vegetables are well coated but not overdressed. Add the basil and papaya and toss. Arrange on a pretty platter alternating the vegetables. Garnish with the lime wedges, peanuts, and cilantro. Drizzle with 1 or 2 more spoonfuls of the vinaigrette and serve. Delicious!

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