Louisiana Vegetable Terrine
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
12-15
ingredients
- 12 heads garlic, separated into cloves
- 1 tablespoon olive oil
- 1 teaspoon black pepper, freshly cracked
- 1 eggplant, sliced lengthwise into 1/4-inch slices
- 1 yellow squash, sliced thinly
- 1 zucchini, sliced thinly
- extra virgin olive oil, for drizzling
- salt and pepper, to taste
- 2 tablespoons vegetable oil
- 3 red onions, peeled and thinly sliced
- 1 lb spinach, very well washed and stemmed
- 1 lb provolone cheese, sliced (about 30 to 40 slices)
- 1 large red bell pepper, roasted and seeded
- 1 large yellow bell pepper, roasted and seeded
- 1 carrot, peeled, blanched and sliced
directions
- To roast garlic: Preheat oven to 400°F.
- Peel garlic cloves and toss with olive oil and pepper; place on a sheet of aluminum foil.
- Fold the foil around the garlic to enclose completely; roast until tender, about 40 minutes.
- Cool slightly and puree.
- Preheat oven to 425°F.
- Place the eggplant and squashes flat on a baking sheet; drizzle with olive oil and season.
- Bake for about five minutes or until vegetables start to wilt.
- In a large skillet, cook the onions in oil until golden; remove from pan, cover and chill.
- Saute the spinach leaves in the remaining oil until wilted; season and set to the side.
- Reduce oven heat to 350F and oil or spray a 4 x 8" loaf pan very well.
- Line with cling wrap and let the sides overhang the edges; oil or spray with cooking spray.
- Line the bottom and sides of pan with cheese slices.
- Cover with overlapping eggplant slices; allowing about an inch of overhang.
- Apply a light layer of garlic puree followed by another layer of cheese.
- Top with cooked onions; top with another layer of cheese and press down firmly.
- Add a layer of red bell pepper followed by another layer of cheese.
- Layer on yellow squash followed by cheese; press down firmly.
- Add a layer of spinach; top with a layer of cheese, carrot, cheese, bell pepper and cheese.
- Press down quite firmly.
- Top with a layer of onions and a final layer of cheese; press down firmly.
- Fold eggplant overhang over the top of the filled loaf pan to form a seal.
- Fold over cling wrap overhang and seal.
- Place pan into another baking pan and place in oven; add an inch of water to the larger baking pan (making a bain marie).
- Bake for 45 minutes; remove from oven and cool.
- Chill in refrigerator overnight.
- Slice and serve, either cold or at room temperature.
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RECIPE SUBMITTED BY
Molly53
United States