RG 520

EN
GRILLED vegetables
Vegetable mix
recipe for 4 persons
4 smaller tomatoes
1 green pepper
1 small zucchini
1 eggplant
4 cloves of garlic
4 young onions
5 cl of olive oil
Provencal herbs
salt and ground black pepper
Preparation:
1. Wash and dry tomatoes, pepper, zucchini and eggplant.
2. Cut tomatoes in half and press them slightly to release juice. Cut the top part of the pepper, remove
the inside contents and cut rings. The same procedure applies for the zucchini. Cut small onions in
half.
3. Add salt, pepper and herbs to vegetables.
4. Wash garlic cloves, cut in half and spread over the surface of the stone plate.
5. Spread olive oil over the stone plate, turn the device on and roast the eggplant and pepper first,
followed by the tomatoes, zucchini, onions and garlic cloves.
Grilled mushrooms with peppers and cheese
recipe for 8 persons
8 larger mushrooms
8 red bell peppers
150 g of ricotta cheese
75 g of grated Parmesan
2 cloves of ground garlic
2 spoons of olive oil
chilli
salt and ground black pepper
Preparation:
1. Clean the mushrooms and remove stems to leave only the washed caps.
2. Mix Parmesan, ricotta, ground garlic and 2 spoons of olive oil in a bowl. Stir well to form a solid
filling
3. Cut 1 pepper into strips and insert the mushroom caps. Cover with filling, add salt, pepper, and if
you like it hot, you can use chilli.
4. Insert into raclette pan and bake for about 8-10 minutes until the mushrooms are soft.
5. Cover the remaining peppers with olive oil and bake for a total of about 20 minutes, rotate the
peppers.
6. Remove from grill and leave to cool for about 5 minutes, remove the cores and cut into 5x5 cm.
pieces. Serve with grilled mushrooms
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