Roasted vegetables with Thai vinaigrette (Thailand)

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!