Roasted Vegetables with Thai Vinaigrette (Thailand)

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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