Roasted vegetables with raclette cheese

Name: Roasted vegetables with raclette cheese
Prep time: 30 min
Total time: 85 min
Yield: 4
Ingredients: 8 slice raclette cheese; 300 g squash; 800 g raclette potatoes; 200 g raw beetroots; 2 red onions; 200 g carrots; 200 g celeriac; 2 tbsp olive oil; 1 tsp sea salt; a little sweet paprika; a little pepper; 2 sprig rosemary

main dish vegetable dishes

Total: 1 hr 25 min. | Active: 30 min.

vegetarian, lactose-free, gluten-free

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Ingredients

for 4 person

Vegetables
800 g	raclette potatoes, cut into segments
300 g	squash (e.g. butternut or Muscade), diced
200 g	raw beetroots, cut into segments
200 g	carrot, sliced
200 g	celeriac, diced
2	red onions, cut into segments
2 sprig	rosemary
2 tbsp	olive oil
1 tsp	sea salt
a little	pepper

Cheese and final cooking
8 slice	raclette cheese, halved lengthwise
a little	sweet paprika
a little	pepper

How it's done

Vegetables

Mix the potatoes with all the other ingredients in a bowl, arrange on an oven tray lined with baking paper.

Roast for approx. 45 mins. in the centre of an oven preheated to 200°C.

Cheese and final cooking

Remove the tray and divide the cheese over the vegetables. Return to the oven for approx. 10 mins. Remove, season.

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