Food and Travel Magazine | Tray-roasted vegetables and crispy parsley…

Ingredients

• 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
• 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