This vegetable recipe for raclette grilling is just as delicious as traditional raclette, but appeals to those that like a lot more vegetables with a minimum of meat. You can, of course, go completely meatless by eliminating the prosciutto entirely.
– 2 lbs/1kg small new potatoes (cooked)
– 1 1/2 lbs/800g Swiss Raclette cheese (cut into slices)
– asparagus spears (parboiled or sauteed crisply)
– proscuitto, parma ham or shaved boiled ham
– broccoli, carrots and beans (steamed lightly)
– Gherkins, pickled onions
Prepare your raclette dinner or appetizer just as you would for traditional Swiss raclette, or plan to top the vegetables with a slice of cheese each and run them under a broiler set on high until melted.
Wrap one or more asparagus spears and/or carrot sticks, beans each in a slice of hams.
When all are wrapped and ready, place the wrapped vegetables on a small raclette dish or on the broiler rack and top with a slice of the Raclette cheese. Place the dish under the grill or broiler and cook until cheese is bubbly.
Serve the cooked vegetables with the potatoes and other condiments and baquette slices.
You should count on using about 1/4 lb of Raclette cheese per person and have more vegetables ready than you think you’ll need as this type of Raclette tends to disappear quickly!