Ingredients Jump to Instructions ↓

  1. 4 baby fennel bulbs, cut in

  2. 1/2 lengthwise

  3. 2 baby bok choy , cut lengthwise into quarters

  4. 1 red onion, rood end trimmed but left on, cut into thin wedges

  5. 3 Fresno peppers, cut lengthwise into quarters

  6. 3 baby eggplants , cut lengthwise into quarters

  7. Kosher salt

  8. 2 tablespoons sesame oil

  9. 2 tablespoons vegetable oil

  10. 1 tablespoon grated ginger

  11. 1 garlic clove , smashed and finely chopped

  12. 2 tablespoons fish sauce

  13. 1 teaspoon sambal oelek

  14. 3 tablespoons rice wine vinegar

  15. 1 tablespoon palm sugar

  16. 2 tablespoons chiffonade Thai basil leaves

  17. 1 green papaya, peeled and julienned

  18. 1 lime, cut into wedges

  19. 1/4 cup chopped peanuts

  20. 2 tablespoons chopped cilantro leaves

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F.

  2. 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.

  3. 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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