Roasted Vegetables With Thai Vinaigrette (Thailand)
Serves: 2
Isabella Feil
1 January 1970
Based on User reviews:
60
Spice
55
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Vegetable Oil2 tbsps
Sesame Oil1 tbsp
Ginger (grated)2 tbsps
Fish Sauce1 tsp
Sambal Oelek3 tbsps
Rice Wine Vinegar1 tbsp
Palm Sugar1 cup
Peanut (chopped)2 tbsps
Cilantro Leaves (chopped)Directions:
1
Preheat the oven to 375 degrees F
2
Put all the vegetables on a baking sheet and toss with the oil to coat
3
Sprinkle with salt and roast until they are soft and pliable, about 15 to 20 minutes
4
While the vegetables are roasting whisk together all of the ingredients for the vinaigrette in a small bowl
5
Remove the vegetables from the oven and put them in a bowl along with the papaya
6
Add the vinaigrette in stages to make sure the vegetables are well coated but not overdressed
7
Add the basil and papaya and toss
8
Arrange on a pretty platter alternating the vegetables
9
Garnish with the lime wedges, peanuts, and cilantro
10
Drizzle with 1 or 2 more spoonfuls of the vinaigrette and serve
11
Delicious!