Tray-roasted vegetables and crispy parsley leaves with salsa salmoriglio

Serves 1 Starters and mains

Roasted Vegetables



  • 250g piece celeriac (half a small root), cut into 10 wedges
  • 1 fennel bulb, cut into 6 lengthways
  • 1 red pepper, deseeded and cut into 10 pieces
  • 2–3 small red or pink onions, halved
  • 1 pale green baton courgette, cut into 4 lengthways
  • 1 garlic clove, sliced
  • 2tbsp olive oil
  • pink Himalayan salt crystals and freshly ground black pepper
  • about 10 flat-leaf parsley leaves
  • 12 cherry tomatoes on the vine

For the salsa salmoriglio

  • 4tbsp extra virgin olive oil
  • juice of 1⁄2 lemon
  • 2 garlic cloves, finely chopped
  • about 10g flat-leaf parsley
  • 3 sprigs marjoram or oregano
  • 1⁄2tsp pink Himalayan salt crystals, roughly crushed
  • 1⁄4tsp freshly ground black pepper


To make the salsa salmoriglio, put the oil and lemon juice into a bowl, whisk in 2tbsp of water and add the garlic. Chop the parsley and marjoram (or oregano) together and add them to the bowl along with the salt and pepper. Preheat the oven to 220C/425F/Gas 7.

In a pan of boiling water, blanch the celeriac for a minute and leave to drain in a colander. Put the remaining prepared vegetables (except the parsley and tomatoes) in a large shallow roasting tin, add the oil and seasoning with the celeriac and toss together. Then lay the vegetables out so that they don’t overlap.

Roast for 25-30 minutes, adding the parsley and tomatoes for the last 5 minutes. (It helps if you open the oven door from time to time to let the steam escape during roasting so that the vegetables don’t steam.) Serve with the salsa salmoriglio.

Recipes and Photographs taken from Solo by Linda Tubby. Photography by Ali Allen (Kyle Books, £16.99).
Roasted Vegetables
Recipes and Photographs taken from Solo by Linda Tubby. Photography by Ali Allen (Kyle Books, £16.99).


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