Mediterranean Vegetable Terrine
3 large red bell peppers
Preheat the oven to 375.
1 tablespoon olive oil, plus some for frying
1 1/2 pounds (1 large or 2 medium) eggplants
1 pound (3 medium) zucchini
1 pound ripe tomatoes
1 bunch basil
1/2 pound ricotta cheese, well drained
Line a loaf tin with plastic wrap, allowing wrap to hang generously over the sides.
Cut each bell pepper in half and remove seeds, membranes and stem. Place skin-side up on a grill or on oven tray, brush with oil and grill or roast until the skin blackens and blisters. Wrap in a towel until cool, then peel away the skin.
Cut the eggplants lengthwise into 1/2 inch slices, sprinkle with salt, and allow to stand for 30 minutes. Rinse well and dry on paper towels. Cut the zucchini lengthwise into 1/2 inch slices. Heat the oil and cook the eggplant and zucchini slices until soft, drain on paper towels and allow to cool.
Peel the tomatoes, cut them in half horizontally and scoop out the seeds, chop the flesh coarsely.
Line the base of the loaf tin with half the eggplant slices and then add a layer each of tomatoes, basil leaves, cheese, bell peppers and zucchini, sprinkling occasionally with salt and pepper. Top with remaining eggplant slices.
Cover firmly with overhanging plastic wrap. Place a weight on top and refrigerate overnight.
To serve, slice the terrine thickly and serve with a balsamic vinegar and basil vinaigrette.
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