Roasted Vegetables with Thai Vinaigrette Thailand

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

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag