Pears With Cheese; Grilled Vegetables; Vegetable Mix; Grilled Mushrooms With Peppers And Cheese - Ecg Rg 520 Bedienungsanleitung

Preparation:
1. Clean the Brussels sprouts and cut in half.
2. Wash parsley, melt butter and mix with sprouts, parsley and
fried onions.
3. Add salt, pepper and nutmeg.
4. Divide the mixture into raclette pans and cover with slices of
cheese.
5. Grill with warmed up grill for 6–8 minutes. Can be served as a
side dish, or as a small meal.

Pears with cheese

recipe for 4 persons
8 peeled and shortly cooked pears cut in half
4 cl of pear brandy
100 ml of sweet cream
150 g of blue cheese
Preparation:
1. Cut half of the pears into thin slices, place on raclette pans and
drizzle with pear brandy.
2. Heat the cream, add finely cut cheese and constantly stir to
form a creamy sauce, used to pour on pears by the spoon.
3. Bake in raclettes in the pre-heated grill.

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

Raclette with sugar peas

recipe for 4 persons
450 g of sugar peas in pods
100 g of freshly grated Parmesan
1 large red pepper
4 spoons of truffle oil
salt and ground black pepper
Preparation:
1. Cut the pea pod diagonally n half.
2. Cut the pepper into four pieces and then into about 8 mm
strips.
3. Blanch vegetables for about 2 minutes, rinse in cold water,
strain and leave to drip off.
4. Divide vegetables onto the raclette pans, add salt and pepper.
Drizzle oil and sprinkle cheese on top.
5. Grill for about 6–8 minutes and immediately serve.
Filled bell peppers with herbal couscous and
lemon
recipe for 8 persons
200 g of couscous
200 g of crushed feta cheese
350 ml of vegetable stock
4 larger red bell peppers
10 finely cut black olives
1/2 a ripened lemon
garlic
2 spoons of chives
4 spoons of finely cut coriander
3 spoons of olive oil
salt and ground black pepper
Preparation:
1. Mix couscous with hot vegetable stock in a bowl and leave to
stand for 5 minutes.
2. Add 3 spoons of olive oil, herbs, finely cut olives, finely cut
lemon, salt, pepper and feta cheese. Stir well and leave to
stand.
3. Cut the bell peppers lengthwise in half, spread with olive oil,
insert into pans and grill each side for about 2 minutes.
4. Fill the prepared filling and grill for another 8–10 minutes until
the peppers are soft and couscous is hot.

Grilled zucchini

recipe for 4 persons
2 smaller zucchinis
4 smaller potatoes cooked with peel
5 spoons of olive oil
3 cloves of ground garlic
1 red bell pepper
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