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Roasted Summer Veggie Terrine
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Ingredients: 1 red bell pepper, whole
1 yellow squash, sliced 1/2" pieces
1 zucchini, sliced 1/2" pieces
1 eggplant, sliced 1/2" pieces
1 purple onion, sliced 1/2" pieces
1 shitake mushroom, sliced 1/2" pieces
Salt and pepper to taste
Mozzarella slices to taste Ingredients for Vinaigrette: 1 shallot, chopped
1 tsp. garlic, minced
1 tsp. Dijon mustard
10 basil leaves, chopped
1/3 cup balsamic vinegar
1/3 cup olive oil Ingredients for Basil Pesto: 1 tsp. garlic, minced
1 Tbs. pine nuts
2 bunches basil
1 Tbs. olive oil
Salt to taste Preparation: 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" 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" PVC pipe cut into a 3" 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. Chef's Notes: - The vegetables can be grilled and placed in the refrigerator and you can put the terrine together before guests arrive.
- This dish can be served warm, but typically it is served cold.
We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Gelato! Italian Ice Cream, Sorbetti and Granite
Model: 1580081975
Ten Speed Press
Website: www.tenspeed.com
Super Smoothies: 50 Recipes For Health And Energy
Model: 081182540X
Author: Sara Corpening Whiteford and Mary Corpening Barber
Chronicle Publishing Company
Website: www.chroniclebooks.com
American Harvest: 150 Recipes From America's Premier Chefs
Model: 0867308192
Author: American Academy of Chefs
Lebhar-Friedman, Inc.
New York, NY 10022-3556
Phone: 212-756-5204
Fax: 212-756-5128
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