For the vegetarian kebabs:

1 courgette

1 yellow bell pepper

a dribble of extra virgin olive oil

a pinch of caper powder

some freshly-ground pepper

Ingredients to be grilled:

Datterini or cherry tomatoes

a little pinch of salt

1 red onion, preferably a Tropea onion

two bunches of radicchio

slices of bread q.s.

Ingredients for cold side-dishes:

a jar of wild boar dried sausage preserved in oil

170g Sicilian cracked olives

a fresh chilli

matured Parmigiano Reggiano cheese

a jar of artichokes preserved in oil

a jar of sweet and sour cucumbers

Ingredients for the cheese sauce:

4 tomini cheeses from Piedmont

a handful of pecan nuts

a teaspoon of honey

a dribble of Balsamic Vinegar of Modena PGI

Slice the courgette in thin rounds and the bell pepper into strips that you will cut further more into smaller pieces. Skewer the vegetables on the wooded kebabs, alternating the various types, place them on a tray in one layer, douse with oil and dust with caper powder and pepper. Wrap and leave to marinate while you prepare the rest of the ingredients.

Cut the tomatoes in half, sprinkle with salt and let them drain for a few minutes (I usually collect the tomato juice and keep it in a container to be used as base for other dishes, but that is up to you), while you cut the onion in thin slices and the radicchio in half.

Drain the sausages and cut in cubes and mix with the olives brunoise-cut. Cut the chilli in thin slices, mix with the previous ingredients and place in a bowl. Add to the marinated artichokes slivers of Parmesan Cheese. Place the sweet and sour cucumbers in serving dishes.

Start the grill and, as soon as it is ready, place the kebabs on the cooker along with the vegetables.

In the meantime, prepare the cheese. Cut the tomini in half horizontally and place them on the special Raclette’ s oven trays. Sprinkle with the pecan nuts, dribble with honey and Balsamic Vinegar of Modena PGI and, as soon as the vegetables are ready, start melting the cheese.