Vegetable Raclette

Ingredients

• 4 cloves garlic
• dried chili
• 2 tsp rosemary and thyme (fresh or dried) each
• 125 ml olive oil
• 4 packs (125 g each) small mozzarella balls
• 500 g broccoli
• Salt
• 250 g pink mushrooms
• a splash lemon juice
• 4 zucchini
• 500 g tomatoes
• ground pepper from the mill
• 2 tbsp sunflower seeds
• 2 tbsp pumpkin seeds

Instructions

1. 1.

   Peel and chop the garlic for the mozzarella balls. Mix with chili, rosemary, thyme, and olive oil. Drain the mozzarella and pour the flavored oil over it. Let sit overnight to infuse.

2. 2.

   Clean, wash, and cut broccoli into florets. Blanch in salted water for 3 minutes, then drain and shock with cold water. Wash, clean, and slice mushrooms; drizzle with lemon juice. Wash, clean, and slice zucchini and tomatoes. Place the vegetables in raclette pans. Season with salt and pepper. Sprinkle sunflower and pumpkin seeds, then add mozzarella balls on top. Melt the cheese under the raclette grill.