Terrine of Mediterranean Mixed Vegetables

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3 tablespoons extra-virgin olive oil, plus extra
8 ounces small white onions, thinly sliced
1 1/4 pounds sweet peppers, cut into squares
11 ounces eggplant, diced
13 ounces zucchini, diced
8 ounces plum tomatoes, diced
1 teaspoon fresh thyme leaves
pinch salt
pinch pepper, freshly ground
6 eggs
1 clove garlic, finely chopped
2 tablespoons fresh basil, chopped

Heat extra-virgin olive oil in a nonstick frying pan over medium heat. Add the onions, cook, then add the sweet peppers and cook for 5 minutes. Add the eggplants and stir for 5 minutes. Add the zucchini, tomatoes, thyme and salt and pepper to taste. Stir well, cover and cook for 30 minutes, stirring occasionally.

Meanwhile, break the eggs into a bowl. Season them with salt and pepper to taste and beat with fork until blended.

Preheat an oven to 350 F. Oil an 8-by-12 inch baking dish.

When the vegetables have been cooking for 30 minutes, stir in the garlic and basil and then the eggs. Mix thoroughly and remove the pan from the heat.
Pour the mixture into the prepared baking dish and cover with a sheet of aluminum foil pricked all over with the tip of a knife.

Bake until set, about 45 minutes.

Cool completely at room temperature, then refrigerate for 6 hours before serving. To serve, turn the terrine out onto a plate and cut it into slices. Cut the slices into cubes and serve with toothpicks.

This recipe serves: 8

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