Roasted vegetables with Thai vinaigrette (Thailand)

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy

For the vegetables

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

For the vinaigrette

2 tbsp sesame oil
2 tbsp vegetable 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

For the garnish

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
1) Preheat the oven to 190C/Gas 5.

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.

4) 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 toss.

5) Arrange the ingredients on a pretty platter alternating the vegetables. Garnish with the lime wedges, peanuts and coriander. Drizzle with 1 or 2 more spoonfuls of the vinaigrette and serve. Delicious!

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