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Roasted Vegetable Terrine

Awesome presentation for a brunch, lunch or dinner party! It’s just as easy to double the recipe and make 2 terrines. Give one as a gift to a friend or neighbor. Definitely make this at least a day ahead of serving so it has time to chill and condense. Serves 8 as a generous side dish or main luncheon or brunch entree.

In 2 large shallow baking or roasting pans spread out the following vegetables:

1-1 1/2 pound eggplant, sliced 1/4 to 1/2 inch thick

2 red bell peppers, cored, seeded and cut in half, skin side up

2  yellow bell peppers, cored, seeded and cut in half, skin side up

Brush lightly with olive oil and sprinkle with Kosher salt or sea salt

Bake at 350 degrees about 30 minutes or until tender, but not to the point of being overly delicate . The skins should not brown.

Heat a large saute pan and add 2 tablespoons olive oil. Saute just until tender:

 1 1/2 pounds zucchini, sliced crosswise 1/4 to 1/2 inch thick

1 medium yellow onion, peeled and cut in half lengthwise and sliced crosswise thin to medium

At the very end of the cooking time add 1 clove minced garlic and stir 30 seconds. Remove from heat.

In a 9 or 10 inch round cake pan layer the vegetables with a slight overlapping pattern circling the perimeter.

Sprinkle each layer with:

Parmesan reggiano cheese, grated very fine

Salt and pepper

Begin and end with the eggplant. Layer the other vegetables twice.

Start with 1/2 the eggplant and layer in the bottom of the pan.

Take 1/2 the zucchini and layer in an overlapping or close pattern.

Next layer the red and then the yellow peppers.

Repeat zucchini and peppers.

End with the eggplant.

Place the filled pan on top of a sheet of parchment.With a small sharp knife score around the bottom perimeter of the pan. Take the parchment and finish cutting the circle with a sissors.

Place the parchment on top of the terrine. Then take a slightly smaller round baking pan and place it on top of the parchment.

Fill this pan with heavy weights, such as cans and jars of food. Refrigerate at least 7 hours.

Liquid will rise to the top. This needs to be drained as well as you can.

Choose a round serving platter or even a pedestal cake plate to serve your terrine.

Run a dull knife around the perimeter of the terrine. Place the inverted serving platter over the top of the terrine. Keeping them close together invert them. Voila!

Slice into 8 pieces like a pie. First cut in half, then halve the halves, then halve the quarters.

Recipe originates from The Barefoot Contessa, by Ina Garten

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2 responses »

  1. Beautiful presentation and just as delicious!

    Reply

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