Thai Style Roasted Veg Recipes

ROASTED VEGETABLES WITH THAI VINAIGRETTE (THAILAND)

Roasted Vegetables with Thai Vinaigrette (Thailand) image

Provided by Anne Burrell

Time 40m

Yield 4 servings

Number Of Ingredients 20

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

Steps:

Preheat the oven to 375 degrees F.
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.
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!

THAI STYLE ROASTED VEG

Thai Style Roasted Veg image

If you want to save time on this meal you can use ready bought red Thai paste, I am posting a method here to make some as bought ones often contain animal products. If you wish you can marinade the tofu in 1 tbsp oil/2 tbsp soy for a couple of hours if you need it "taming" a bit

Provided by PinkCherryBlossom

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 teaspoons coriander seeds
1 teaspoon cumin seed
1 garlic clove, finely chopped
2 teaspoons fresh ginger, finely chopped
2 teaspoons lemongrass, finely chopped
2 fresh red chilies, de-seeded
2 aubergines, chopped into 2 . 5cm/1 inch pieces
1 lb button mushroom, left whole
16 cherry tomatoes
2 red onions, quartered
250 g firm tofu, cubed
1 tablespoon shoyu or 1 tablespoon light soya sauce
1 tablespoon peanut oil
1 limes, juice of or 1 lemon, juice of, only
2 tablespoons fresh basil, finely chopped

Steps:

Preheat oven 190°C.
First make the red curry paste:.
Put all the ingredients into a blender and blend until they form a smooth, thick paste. Set aside.
Put the vegetables and tofu onto an oven proof tray. Mix the shoyu, groundnut oil and lime or lemon juice and pour over the vegetables. Toss well to coat.
Roast the vegetables for 25 minutes, then add the curry paste and toss well again to coat. Return to the oven for another 5 minutes.
Transfer to a serving platter and garnish with basil.

Nutrition Facts : Calories 221.5, Fat 8.1, SaturatedFat 1.5, Sodium 254, Carbohydrate 30.8, Fiber 12.2, Sugar 13.3, Protein 14.4

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