Crunchy Vegetable Sheet-Pan Dish

Ingredients

• 200 g delicate celery sticks (3 stalks)
• Salt
• 150 g shallots
• 450 g small Romanesco (1 small head)
• 500 g small corn cobs (2 cobs)
• 400 g small zucchini (2 zucchinis)
• 400 g very small waxy potatoes
• 4 tbsp olive oil
• Pepper
• 300 g cherry tomatoes with stems
• 50 g green olives
• 2 sprigs Mint
• 1 tbsp balsamic vinegar

Instructions

1. 1.

   Wash the celery, separate the stalks, cut into 5 cm pieces and boil in salted water for 2 minutes. Drain, rinse with cold water to stop cooking, and let drain well.

2. 2.

   Peel the shallots. Boil in salted water for 2 minutes, drain, rinse, and halve them.

3. 3.

   Clean the Romanesco, break into small florets, and wash.

4. 4.

   If needed, de‑leaf corn cobs, wash, and slice into 1 cm thick rounds. Wash zucchini, pat dry, cut lengthwise in half, then slice into 2 cm wide pieces. Wash potatoes, peel, and cut into bite‑size chunks.

5. 5.

   In a bowl combine celery, shallots, Romanesco, corn, zucchini, and potatoes with 1 tbsp olive oil, salt, and pepper; mix well.

6. 6.

   Wash the tomatoes with their stems, leaving groups of 3–4 together on each stem. Lightly oil four sheets of parchment (30x50 cm).

7. 7.

   Evenly spread the vegetables on the paper squares. Place one tomato bundle with 3–4 tomatoes and its stem on top of each parcel.

8. 8.

   Seal the parchment like a candy wrapper and tie the ends with kitchen twine. Arrange the parcels on a baking tray and bake in a preheated oven at 200 °C (180 °C fan, gas level 3) for 40 minutes.

9. 9.

   Meanwhile, pit and roughly chop the olives. Wash mint, shake dry, and pluck the leaves.

10. 10.

    For the vinaigrette whisk balsamic vinegar with a pinch of salt and pepper; fold in the remaining olive oil. Stir in olives and mint, then serve together with the roasted parcels.