Vegetable Raclette
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 16 ozs Raclette Cheese (may substitute Brie; Swiss; Sharp Cheddar; Gouda; Gruyere)
- 8 medium potatoes
- 1 large Broccoli (cut into florets)
- 1 medium Eggplant (sliced)
- 2 Tbsps olive oil
- 2 yellow Bell pepper (seeds removed and cut into bite-sized pieces)
- 2 green Bell pepper (seeds removed and cut into strips)
- 2 Tomatoes (cut into wedges)
- salt (to taste)
- peppers (to taste)
Product recommendation
Raclette grill required for this recipe. Vegetables can be prepared ahead of time.
Preparation steps
1.
Remove outer rind from cheese if necessary and thinly slice cheese. Cover with plastic wrap and refrigerate until ready to use.
2.
Wash and peel potatoes. Boil for approximately 18 minutes until done. Drain and set aside.
3.
Blanch broccoli for 1 to 1 1/2 minutes. until slightly softened but still crunchy. Transfer to a bowl of ice water until completely cooled. Drain and set aside.
4.
Turn raclette grill on - preheat for two or three minutes. Place cooked potatoes on top of grill in a covered ovenproof bowl or sauce pan to keep warm.
5.
Brush sliced eggplant with olive oil and place on grill. Grill for several minutes on each side until softened. Remove from grill.
6.
Place vegetables in individual bowls or on a platter.
7.
When ready to serve each guest prepares their individual grill pans with the various vegetables topped with cheese slices. Slide the pans under the raclette grill until the cheese melts. It takes 2 to 3 minutes for the cheese to reach a creamy consistency.
8.
Transfer the vegetables from grill pan to individual plates. Season with salt and pepper.
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