Vegetable Raclette

by Cindy Yanasha Angulo in , , , , , , , , ,

What's better than sautéed squash, mushrooms & carrots coated in melted gruyere? Not much. This vegetable raclette is wholesome, filling, and a little spicy. In other words, it's perfection. 

Time:  1 hour 


  • 2 large zuchini  
  • 2 summer squash  
  • 1 pack portobello mushrooms
  • 1 serrano pepper  
  • 1 cup shredded carrots (or diced) 
  • 1/2 cup shredded gruyere cheese  
  • salt & pepper to taste  
  • 1-2 tablespoons olive oil  


  1. Dice the zuchini & summer squash, roughly chop the mushrooms. 
  2. Slice the serrano pepper & set it aside. 
  3. Sauté the vegetables (including the carrots) in a bit of olive oil so they will cook through. I did mine one by one so that everything cooked evenly & didn't get too soggy. You want them crunchy. 
  4. Pour the cooked vegetables into an oven-safe Pyrex, add the serrano slices & season with salt & pepper. 
  5. Sprinkle the shredded gruyere on top of the vegetables & broil for 2-3 minutes or until the cheese is melted & bubbly.   

Enjoy as a main, side, or in tacos!