Roasted Vegetables with Thai Vinaigrette (Thailand) Recipe | Food Network UK

Ingredients

• 4 baby fennel bulbs, cut in 1/2 lengthwise
• 2 baby pak choy, cut lengthwise into quarters
• 1 red onion, rood end trimmed but left on, cut into thin wedges
• 3 Fresno chilli peppers, cut lengthwise into quarters
• 3 baby aubergines, cut lengthwise into quarters
• 2 tbsp vegetable oil
• Salt
• 2 tbsp sesame oil
• 1 tbsp grated ginger
• 1 garlic clove, crushed and finely chopped
• 2 tbsp fish sauce
• 1 tsp sambal oelek (chilli paste)
• 3 tbsp rice wine vinegar
• 1 tbsp palm sugar
• 1 green papaya, peeled and julienned
• 2 tbsp Thai basil leaves, shredded
• 1 lime, cut into wedges
• 30g chopped peanuts
• 2 tbsp chopped coriander leaves