Roasted Vegetable Terrine
Roasted Vegetable Terrine
6 - 8 servings
1 hour 50 minutes
Chef Dede Wilson
1 large Eggplant (about 1¼ pounds) ends trimmed and cut lengthwise into 3/8 inch slices
Light Olive Oil or Extra Virgin Olive Oil
3 medium Organic Zucchini end trimmed cut lengthwise into ¼ inch slices
3 medium Yellow Summer Squash ends trimmed and cut lengthwise into ¼ inch slices
Salt and Pepper
8 ounces Soft Goat Cheese such as Montrachet
1/2 teaspoon Thyme or Herbes de Provence
1/4 cup Black Olive Paste or Green Olive Paste
1/2 Fire Roasted Sweet Red Bell Peppers stem seeds and ribs removed and cut into 1/2 inch squares
Preheat the broiler.
Brush both sides of the eggplant slices with the olive oil. Place in a single layer on a baking sheet and broil until cooked through and golden, about 8 minutes.
Flip the slices over and cook on the other side until golden, about 5 minutes. Remove from the broiler and the pan and place on paper towels to absorb the excess oil.
You may have to broil the eggplant in two batches. Repeat the process with the zucchini and yellow squash, arranging the vegetables in a single layer and cooking for about 6 minutes, then flipping over and cooking further until golden, about 3 minutes.
Remove from the pan and drain on paper towels. You’ll probably have to cook the zucchini and squash in batches too.
Lightly season all the vegetables with salt and pepper. Place the goat cheese in a food processor fitted with a metal blade and pulse on and off to break up the cheese.
Add 2 teaspoons of olive oil and process just until it reaches the consistency of a smooth paste. Pulse in the thyme and a few grinds of pepper.
Line an 8x4 inch loaf pan with plastic wrap, leaving a 4-inch overhang on every side. You may need to use a few pieces of plastic wrap. Line the bottom of the pan with a double layer of zucchini strips, cut to fit the bottom.
Arrange a double layer of yellow squash, cut to fit, on top. Spread evenly with a third of the goat cheese mixture.
Add a layer of eggplant, cut to fit, and top with another third of the cheese. Make a single layer of red pepper squares and dollop the olive paste over the pepper layer, spreading as smoothly as possible.
Repeat the layers of green and yellow squash, and the remaining cheese. Finish with a layer of eggplant.
Bring the edges of the plastic wrap over the top to cover completely. Press down gently and refrigerate overnight.
You can place a couple of canned goods on their sides on top of the terrine to provide weight, which will compress and compact the vegetables, making the terrine easier to slice.
To serve, remove the terrine from the refrigerator at least 30 minutes before serving to allow it to come to room temperature.
Peel back the plastic wrap, place a large serving plate on top of the terrine, and invert. Lift the loaf pan off and peel the plastic off the terrine.
Use a very sharp knife to cut into slices.
Place the slices on individual serving plates with slices of freshly cut French bread.
Don’t try to cook the eggplant with the squashes. The ingredients must be cooked separately because they cook at different rates. You can, however, cook the two squashes together.