Roasted Vegetable Terrine

2 large yellow peppers
2 large green peppers
2 large red peppers
1 pound eggplant
2 medium zucchini
1/2 cup pitted gaeta olives
7 ounces goat cheese, crumbled
12 fresh basil leaves

Lay peppers individually on their side and cut off 1/2-inch from each top and bottom. Set peppers upright and make 2 cuts from top to bottom on opposite sides. Open up peppers, pull out seeds; trim and discard white pith. Place 4-6 pepper halves on a flat dish, cover with wax paper and microwave 4 minutes. Remove from microwave, brush with olive oil and grill until tender. Season with salt and pepper.

Peel eggplant and slice vertically into 1/4-inch slices. Place on flat dish, cover with wax paper and microwave 4 minutes. Brush with olive oil . Grill until tender. Season with salt and pepper.

Cut off ends from zucchini and slice vertically into 1/4-inch pieces. Place on flat dish, cover with wax paper and microwave 4 minutes. Brush with olive oil and grill until tender. Season with salt and pepper.

Line a terrine or 8x4-inch loaf pan with plastic wrap, leaving an 8-inch piece overlap on each of short ends. Line bottom with grilled red pepper, cutting it to fit, if necessary. Cover pepper with layers of eggplant and zucchini, and top with basil leaves, goat cheese and half olives. Continue making layers with vegetables, cheese and olives, ending with peppers. Fold plastic wrap over vegetables.

Find a piece of wood, cardboard or foam that just fits top and cover it with foil or plastic wrap. Place on vegetables and weigh it down with a brick or several cans of food. Refrigerate for 24 hours. To facilitate cutting, place terrine in freezer for 1 hour before serving. When ready to slice, remove weight and plastic wrap. Place a cutting board on top of terrine and flip two over. Remove plastic wrap. Using a serrated knife and a sawing motion, cut terrine into 3/4-inch slices.



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