Рецепт Roasted Vegetable Terrine
| Порций: 8 |
Ингредиенты
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Инструкции
- Lay peppers individually on their side and cut off 1/2" 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 throw away white pith. Place 4-6 pepper halves on a flat dish, cover with wax paper and microwave 4 min. Remove from microwave, brush with extra virgin olive oil and grill till tender. Season with salt and pepper. Peel eggplant and slice vertically into 1/4" slices. Place on flat dish, cover with wax paper and microwave 4 min. Brush with extra virgin olive oil.
- Grill till tender. Season with salt and pepper. Cut off ends from zucchini and slice vertically into 1/4" pcs. Place on flat dish, cover with wax paper and microwave 4 min. Brush with extra virgin olive oil and grill till tender. Season with salt and pepper. Line a terrine or possibly 8x4" loaf pan with plastic wrap, leaving an 8" 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 possibly foam which just fits top and cover it with foil or possibly plastic wrap. Place on vegetables and weigh it down with a brick or possibly several cans of food. Chill for 24 hrs. 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" slices.