To prep ahead of time:

1. Boil or steam the potatoes until fork tender. Keep warm until ready to use.
2. Cumin Roasted Broccoli. Place broccoli florets to a large mixing bowl, add cumin, salt, pepper, and toss well. Transfer to a baking sheet and roast in a 415°F (210°C) preheated oven for 20-25 minutes, stirring once or twice.
3. Curry Roasted Cauliflower. Place cauliflower florets to a large mixing bowl, add curry powder, salt, pepper, and toss well. Transfer to a baking sheet and roast in a 415°F (210°C) preheated oven for 20-25 minutes, stirring once or twice.
4. Paprika Roasted Diced Butternut Squash. Place butternut squash to a large mixing bowl, add (smoked) paprika powder, salt, pepper, and toss well. Transfer to a baking sheet and roast in a 415°F (210°C) preheated oven for 20-25 minutes, stirring once or twice.
5. Green asparagus (when in season). Cut off the ends of the asparagus, then add to boiling water for 3-5 minutes, until tender but still crisp. Drain, and grill on the raclette grill before serving.
6. Caramelized red onions. Melt the onions with a little bit of olive oil in a saucepan placed over medium heat, until soft. Add one Tablespoon balsamic vinegar, and continue cooking until the onions are caramelized and slightly sticky.
7. Lettuce. In a large mixing bowl, prepare a vinaigrette with olive oil, vinegar and mustard. Add the lettuce, cherry tomatoes and cucumber. Wait until ready to serve to toss.

How to prepare the raclette:

1. Turn the raclette grill on to medium-high heat.
2. Place bell peppers, mushrooms and asparagus if using on the hot grill plate.
3. Place a slice of raclette cheese into the coupelles or small trays, and place them under the heating element.
4. Once hot, scrape the melted raclette cheese over the warm potatoes and the grilled/roasted veggies on your plate. Add cornichons, caramelized onions, raw vegetables, and enjoy!