Baked vegetables with potato and Raclette

Ingredients

Preparation

Boil the potatoes whole with their skin on in plenty of salted water until soft. Cook the aubergine and pepper in the oven at 230ºC for about 30 minutes or until they are beginning to burn on the outside. Peel and set aside.

Cut the potato into half centimetre slices and place in an ovenproof container. On top of the potato, arrange strips of baked vegetables (aubergine and pepper), drizzle with extra-virgin olive oil and season with Maldon salt. Place the Raclette on top of the vegetables and melt in the oven at 200ºC until golden brown.

Notes

You can buy a tray of baked vegetables to miss out one of the steps of the recipe. You can also serve the baked vegetables on toast instead of potato.