Roasted Vegetables With Thai Vinaigrette (Thailand) Recipe

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Food Network
Nutrition per serving    (USDA % daily values)
CAL
535
FAT
68%
CHOL
0%
SOD
78%

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Ingredients for 4 servings

3 tablespoons rice wine vinegar

1 tablespoon grated ginger

2 tablespoons fish sauce

1 lime, cut into wedges

2 tablespoons vegetable oil

3 baby eggplants, cut lengthwise into quarters

3 Fresno peppers, cut lengthwise into quarters

4 baby fennel bulbs, cut in 1/2 lengthwise

2 tablespoons chiffonade Thai basil leaves

1 teaspoon sambal oelek

1 garlic clove, smashed and finely chopped

2 baby bok choy, cut lengthwise into quarters

1 red onion, rood end trimmed but left on, cut into thin wedges

1 tablespoon palm sugar

1/4 cup chopped peanuts

2 tablespoons chopped cilantro leaves

1 green papaya, peeled and julienned

Kosher salt

2 tablespoons sesame oil

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