Made this last night, while time consuming, well worth the work! Not only did it look beautiful and impressive, it tasted wonderful!
Roasted Vegetable Terrine
Our take on this colorful vegetarian terrine features smoky roasted eggplant, peppers, and squash, tangy goat cheese, and a sun-dried tomato pesto. This recipe first appeared in our November 2012 issue along with Bernard L. Herman's story A Bountiful Shore.
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Credit: Helen Rosner
INGREDIENTS
1 large red bell pepper1 large yellow bell pepper
½ cup olive oil, plus more for brushing vegetables
1 small eggplant, cut lengthwise into 14" slices
1 large zucchini, cut lengthwise into 14" slices
1 large yellow squash, cut lengthwise into 14" slices
Kosher salt and freshly ground black pepper, to taste
2 lb. fresh spinach
4 oz. soft goat cheese, softened
⅓ cup minced basil
2 tbsp. minced oregano
2 tbsp. minced parsley
1 tbsp. minced thyme
½ tsp. crushed red chile flakes
1 cup sun-dried tomatoes
2 cloves garlic
1 cup walnuts
½ cup grated Parmesan
2 tbsp. balsamic vinegar
INSTRUCTIONS
1. Position a rack 4" from broiler, and heat to high. Place both peppers on a foil-lined baking sheet, and broil, turning as needed, until charred all over, about 30 minutes. Transfer to a bowl, and cover with plastic wrap; let sit for 20 minutes. Peel, core, and seed peppers; set aside. Heat oven to 450°. Brush two foil-lined baking sheets with oil. Place eggplant slices on one baking sheet and zucchini and squash slices on second baking sheet; brush with more oil, and season with salt and pepper. Roast vegetables, turning as needed, until tender, about 35–40 minutes; let cool.2. Bring a 4-qt. saucepan of water to a boil; add spinach, and cook until wilted, about 2 minutes. Drain and squeeze dry with a kitchen towel; set aside. Combine ¼ cup oil, goat cheese, half the basil, oregano, parsley, thyme, and half the chile flakes in a medium bowl; season with salt and pepper, and mix until smooth; set goat cheese mixture aside. Place sun-dried tomatoes and garlic in a bowl, and cover with 2 cups boiling water; let sit for 10 minutes. Drain and transfer to a food processor along with ¼ cup oil, remaining basil and chile flakes, walnuts, Parmesan, and vinegar; season with salt and pepper, puree, and set pesto aside.
3. Line a 9" x 5" loaf pan with plastic wrap, letting at least 4" hang over the edges. Use ⅔ of the spinach to line the 4 sides of the pan. Place eggplant slices on bottom, and then cover with half the pesto; top with zucchini slices and then the goat cheese mixture. Spread peppers over goat cheese mixture, and then top with remaining pesto; top with squash, and then the remaining spinach. Fold excess plastic over top of terrine, and cover with a piece of cardboard cut to fit inside the rim of the pan. Place three 15-oz. cans on top to weigh down terrine, and refrigerate for at least 8 hours or overnight. Unwrap, and invert terrine onto a serving platter; cut into 1"-thick slices to serve.
