Roasted Vegetable-Goat Cheese Terrine, Sun-Dried Tomato Sauce

By á-174942

Ingredients

• 1 globe eggplant - (abt 1 lb), stem and bottom
• end trimmed, cut lengthwise 1/4" slices
• 1/2 cup olive oil
• 1 pound zucchini stems and bottom
• ends trimmed, cut lengthwise 1/4" slices
• 1 1/2 pounds yellow squash, stems and bottom
• ends trimmed, cut lengthwise 1/4" slices
• Salt to taste
• Freshly-ground black pepper to taste
• 10 ounces goat cheese
• 2 tablespoons minced basil leaves
• 2 tablespoons minced parsley
• 2 tablespoons extra-virgin olive oil
• 2 large red bell peppers - (abt 1 lb) roasted, with
• cores, seeds and skins removed
• 2 large yellow bell peppers - (abt 1 lb) roasted, with
• cores, seeds and skins removed
• 16 ounces fresh spinach washed and stems
• removed, blanched and squeezed dry
• Sun-dried Tomato Sauce (see recipe)
• Toasted croutons as an accompaniment

Details

Servings 8

Preparation

Step 1

Preheat the oven to 425 degrees.

Line 2 large baking sheets with aluminum foil, and lightly grease with olive oil. Lay the eggplant, zucchini, and squash slices in a flat layer, slightly overlapping. Brush with olive oil and lightly season with salt and pepper. Bake in the oven until soft and just golden around the edges, about 8 to 10 minutes. Remove from the oven and transfer to a plate to cool. Repeat with the remaining vegetable slices.

In a large bowl, combine the goat cheese with the basil, parsley, and extra-virgin olive oil. Season, to taste, with salt and pepper, and mix well.

In a 6-cup terrine (12- by 3- by 3-inches), arrange the eggplant slices across the bottom and over the sides, overlapping the slices to completely cover the terrine. Top with slices of red pepper, zucchini, squash, spinach, and yellow pepper. Crumble a layer of the goat cheese mixture on top of the yellow pepper, and repeat layering with the remaining vegetable slices. Wrap the overhanging eggplant over the bottom of the terrine. Wrap the terrine loosely in plastic wrap. Top with an equal sized terrine, or a piece of cardboard wrapped in aluminum foil. Place a brick on top of the terrine and refrigerate at least 8 hours and up to 24 hours.

Remove from the refrigerator. Remove the weight and unwrap. Slice with a very sharp knife and serve 1 large or 2 thin slices per person with the Sun-Dried Tomato Sauce and toasted croutons.

This recipe yields 8 to 12 appetizer servings.