Roasted vegetables with Thai vinaigrette (Thailand)

Ingredients

• 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
• Salt

• For the vinaigrette:

• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated ginger
• 1 garlic clove, crushed and finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please 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 Technique: Julienne Cutting a larger piece of food into long, thin strips. I know this Teach me, please julienned
• 2 tbsp Thai basil leaves, shredded
• 1 lime, cut into wedges
• 30g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped peanuts
• 2 tbsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped coriander leaves

Use imperial measurements