Roasted Vegetables with Thai Vinaigrette (Thailand)

Name: Roasted Vegetables with Thai Vinaigrette (Thailand)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Preheat the oven to 375 degrees F.
2
Put all the vegetables on a baking sheet and toss with the oil to coat.
3
Sprinkle with salt and roast until they are soft and pliable, about 15 to 20 minutes.
4
While the vegetables are roasting whisk together all of the ingredients for the vinaigrette in a small bowl.
5
Remove the vegetables from the oven and put them in a bowl along with the papaya.
6
Add the vinaigrette in stages to make sure the vegetables are well coated but not overdressed.
7
Add the basil and papaya and toss.
8
Arrange on a pretty platter alternating the vegetables.
9
Garnish with the lime wedges, peanuts, and cilantro.
10
Drizzle with 1 or 2 more spoonfuls of the vinaigrette and serve.
11
Delicious!

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Vegetables with Thai Vinaigrette (Thailand) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!