Ingredients

• 4 baby fennel bulbs, cut in 1/2 lengthwise
• 2 baby bok choy, cut lengthwise into quarters
• 1 red onion, rood end trimmed but left on, cut into thin wedges
• 3 Fresno peppers, cut lengthwise into quarters
• 3 baby eggplants, cut lengthwise into quarters
• 2 tablespoons vegetable oil
• Kosher salt
• 2 tablespoons sesame oil
• 2 tablespoons vegetable oil
• 1 tablespoon grated ginger
• 1 garlic clove, smashed and finely chopped
• 2 tablespoons fish sauce
• 1 teaspoon sambal oelek
• 3 tablespoons rice wine vinegar
• 1 tablespoon palm sugar
• 2 tablespoons chiffonade Thai basil leaves
• 1 green papaya, peeled and julienned
• 1 lime, cut into wedges
• 1/4 cup chopped peanuts
• 2 tablespoons chopped cilantro leaves

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Instructions

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!