Roasted Summer Veggie Terrine

(3 votes)

1 red bell pepper, whole
1 yellow squash, sliced 1/2-inch pieces
1 zucchini, sliced 1/2-inch pieces
1 eggplant, sliced 1/2-inch pieces
1 purple onion, sliced 1/2-inch pieces
1 shitake mushroom, sliced 1/2-inch pieces
salt and pepper to taste
mozzarella slices to taste
Ingredients for Vinaigrette:
1 shallot, chopped
1 teaspoon garlic, minced
1 teaspoon Dijon mustard
10 basil leaves, chopped
1/3 cup balsamic vinegar
1/3 cup olive oil
Ingredients for Basil Pesto:
1 teaspoon garlic, minced
1 tablespoon pine nuts
2 bunches basil
1 tablespoon olive oil
salt to taste

Roast the whole red bell pepper on an open flame until the skin is charred. Wrap it in plastic wrap to let the skin sweat and then let it cool at room temperature for a couple of minutes. Once cooled, peel it and split it open. Reserve the juices to add to the vinaigrette to give it a better flavor. Slice the squash, zucchini and onion into 1/2-inch slices and brush with a little olive oil, season with salt and pepper and grill until tender.

For the vinaigrette, place the chopped shallot, minced garlic, teaspoon of Dijon mustard and chopped basil leaves in a bowl. Pour the 1/3 cup balsamic vinegar into the bowl and stir and then add 1/3 cup olive oil. Add the reserved bell pepper liquid and stir well.

For the pesto, place the minced garlic, pine nuts, basil, olive oil and salt into a food processor and grind to a puree consistency. If it is a little thick, you can add more olive oil to smooth it out.

To assemble the terrine, we used a PVC mold -- a 3-inch PVC pipe cut into a 3-inch or larger piece. Place the mold in the center of the plate and begin filling it with eggplant, a small amount of vinaigrette, squash, a small amount of vinaigrette, etc. Continue alternating vegetables with the vinaigrette all the way to the top ending with shitake mushroom. Finish it with red pepper on top of that and a dollop of vinaigrette. Remove the PVC piping and place mozzarella slices around the plate. In between the cheese slices place a dollop of vinaigrette and a dollop of basil pesto. Sprinkle chopped basil around the plate for a finishing touch.

This dish can be served warm, but typically it is served cold.


Comments:

This was TAKEN from
Anonymous, Location not stated.

This was taken from the show All in Good Taste episode AGT-401 without being given attribution. HOW RUDE!
Anonymous, Location not stated.

This sounds lovely but not enought information on whether it's to be chilled or cooked or for how long prior to unmoulding!?
Anonymous, Location not stated.


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