- 2 Red paprika
- 1 Eggplant
- 2 tomatoes
- 2 zucchini
- 2 yellow paprika
- 1 bunch Thai asparagus
- 2 shallots
- 20 shrimp cleaned, ready to cook, peeled (except tail)
- 200 grams ham (sliced)
- 200 grams Raclette Cheese
- 2 tablespoons Basil (chopped)
- 2 tablespoons oregano (chopped)
- 2 tablespoons thyme (chopped)
- freshly ground peppers
- 5 tablespoons olive oil
- 1 garlic (finely chopped)
Rinse and halve bell peppers and tomatoes, remove seeds and ribs, dice.
Rinse and trim eggplant, dice.
Rinse and trim zucchini, slice thinly.
Rinse and trim asparagus, cut into 5 cm (approximately 2 inches) long pieces.
Peel shallots and cut into thin rings.
Heat 3 tablespoons of oil in a pan and saute vegetables with herbs (except thyme) for a few minutes. Season with salt and pepper and place in a bowl.
Combine oil with thyme and marinate shrimp in the mixture. Heat oil in a pan and saute shrimp until ready.
Cut ham into small pieces.
Layer shrimp with vegetables in couple of raclette pans, layer ham and vegetables in other raclette pans and spread with cheese.
Broil under a hot broiler until cheese is melted, watching carefully. Serve with baguette.