Roasted vegetables with raclette cheese

Total time: 1hr 25m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 581 Kcal, 28g Protein, 44g Carbohydrates, 31g Fat


  • Vegetables
  • 800 g raclette potatoes, cut into segments
  • 200 g carrots, sliced
  • 300 g squash (e.g. butternut or Muscade), diced
  • 200 g raw beetroot, cut into segments
  • 2 red onions, cut into segments
  • 2 sprigs rosemary
  • 200 g celeriac, diced
  • 2 tbsp olive oil
  • a little pepper
  • 1 tsp sea salt
  • Cheese and final cooking
  • a little sweet paprika
  • 8 slices raclette cheese, halved lengthwise
  • a little pepper

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  • 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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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