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Name: Roasted Vegetable Terrine
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/2 c Pitted gaeta olives; 12 Fresh basil leaves; 2 lg Green peppers; 2 md Zucchini; 1 lb Eggplant; 2 lg Red peppers; 2 lg Yellow peppers; 7 oz Goat cheese, crumbled

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INGREDIENTS

1/2 c Pitted gaeta olives
12 Fresh basil leaves
2 lg Green peppers
2 md Zucchini
1 lb Eggplant
2 lg Red peppers
2 lg Yellow peppers
7 oz Goat cheese, crumbled

INSTRUCTIONS

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 discard white pith. Place 4-6 pepper halves on a flat dish, cover with wax paper and microwave 4 minutes. Remove from microwave, brush with olive oil and grill until 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 minutes. Brush with olive oil. Grill until tender. Season with salt and pepper. Cut off ends from zucchini and slice vertically into 1/4" pieces. Place on flat dish, cover with wax paper and microwave 4 minutes. Brush with olive oil and grill until tender. Season with salt and pepper. Line a terrine or 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 foam that just fits top and cover it with foil or plastic wrap. Place on vegetables and weigh it down with a brick or several cans of food. Refrigerate for 24 hours. 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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

NOTES

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Roasted Vegetable Terrine

1/2 c Pitted gaeta olives
12 Fresh basil leaves
2 lg Green peppers
2 md Zucchini
1 lb Eggplant
2 lg Red peppers
2 lg Yellow peppers
7 oz Goat cheese, crumbled

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 discard  white pith. Place 4-6 pepper halves on a flat dish, cover with wax  paper and microwave 4 minutes. Remove from microwave, brush with  olive oil and grill until 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 minutes. Brush with olive oil.  Grill until tender. Season with salt and pepper. Cut off ends from  zucchini and slice vertically into 1/4" pieces. Place on flat dish,  cover with wax paper and microwave 4 minutes. Brush with olive oil  and grill until tender. Season with salt and pepper. Line a terrine  or 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 foam that just fits top and cover it with foil or  plastic wrap. Place on vegetables and weigh it down with a brick or  several cans of food. Refrigerate for 24 hours. 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.    From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition

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Serving Size: 1 Serving (259g)
Recipe Makes: 8 Servings

Calories: 55
Calories from Fat: 4 (7%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 9.8mg		0 %
Potassium 516.2mg		14 %
Total Carbohydrate 12.2g		4 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 7.7g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 55

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