GRILLED VEGETABLE TERRINE

GRILLED VEGETABLE TERRINE image

Number Of Ingredients 13

Ingredients

12 large garlic cloves, brushed with oil
4 red bell peppers, halved, cored, seeded
4 yellow bell peppers, halved, cored, seeded
½ cup olive oil, plus more
2 large sweet onions, cut into ¼-inch slices, pierced with a skewer
1 eggplant, peeled, cut into ¼-inch discs
6 large plum tomatoes, cut lengthwise into ¼-inch slices
2 zucchini, washed, sliced lengthwise into ¼-inch slices
2 yellow squash, washed, sliced lengthwise into ¼-inch slices
3 large portabella mushrooms, sliced into ¼-inch thick slices
1 cup grated Asiago cheese
10 fresh basil leaves
salt and freshly ground black pepper

Steps:

| Preparation | Place garlic in an aluminum pouch, season with salt and transfer to the grill to roast until tender. Using a silicone brush, brush peppers with oil and transfer to the grill. Grill until skins are charred. Transfer peppers to a large bowl and cover with plastic wrap. Let cool, then remove blackened skins. Set aside to drain. Skewer onion slices with a metal skewer and brush with oil, lightly season with salt and pepper and grill until tender. Set aside. Brush both sides of eggplant with oil, lightly season and grill until tender, about 1 minute on each side. Set aside. Repeat this process with tomato, zucchini and squash. Repeat with mushrooms, but grill for 2 minutes on each side. Set aside to cool. | Assembly | Line the bottom of a 6-inch springform pan with parchment paper. Starting with half of the eggplant, line the bottom of the pan with overlapping slices. Sprinkle with 2 Tbsp cheese. Using the same method, create the second layer with half of the red peppers, then half yellow peppers. Sprinkle with 2 Tbsp cheese. Assemble the third layer with half the onion, then half the zucchini, crisscrossed with the yellow squash, followed by half the tomatoes. Sprinkle with 4 Tbsp cheese. Arrange roasted garlic evenly over the layer. Then layer remaining onion and tomatoes with 4 Tbsp cheese and remaining zucchini, squash and red and yellow peppers with 4 Tbsp cheese. Layer remaining eggplant and arrange mushroom slices overlapping as the top layer. Cover with parchment paper and put a plate on top. Put a weight on the plate, such as an unopened can. Set on a rack over another plate with sides to drain. Refrigerate overnight. To serve, drain liquids, remove weight, plate and parchment paper, and invert on a cake plate. Remove the pan, sprinkle with cheese, arrange basil leaves on top and serve at room temperature.

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