Roasted Vegetable Goat Cheese Terrine, Sun Dried Tomato Sauc Recipe

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Servings: 8

Ingredients

Cost per serving $3.20 view details
  • 1 x globe eggplant - (abt 1 lb), stem and bott
  •     end trimmed, cut lengthwise 1/4" slices
  • 1/2 c. extra virgin olive oil
  • 1 lb zucchini stems and bottom
  •     ends trimmed, cut lengthwise 1/4" slices
  • 1 1/2 lb yellow squash, stems and bottom
  •     ends trimmed, cut lengthwise 1/4" slices
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 10 ounce goat cheese
  • 2 Tbsp. chopped basil leaves
  • 2 Tbsp. chopped parsley
  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 2 lrg red bell peppers - (abt 1 lb) roasted, with
  •     cores, seeds and skins removed
  • 2 lrg yellow bell peppers - (abt 1 lb) roasted, with
  •     cores, seeds and skins removed
  • 16 ounce fresh spinach washed and stems
  •     removed, blanched and squeezed dry
  •     Sun-dry Tomato Sauce (see recipe)
  •     Toasted croutons as an accompaniment

Directions

  1. Preheat the oven to 425 degrees.
  2. Line 2 large baking sheets with aluminum foil, and lightly grease with extra virgin olive oil. Lay the eggplant, zucchini, and squash slices in a flat layer, slightly overlapping. Brush with extra virgin olive oil and lightly season with salt and pepper. Bake in the oven till soft and just golden brown around the edges, about 8 to 10 min. Remove from the oven and transfer to a plate to cold. Repeat with the remaining vegetable slices.
  3. In a large bowl, combine the goat cheese with the basil, parsley, and extra-virgin extra virgin olive oil. Season, to taste, with salt and pepper, and mix well.
  4. In a 6-c. 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 mix 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 possibly a piece of cardboard wrapped in aluminum foil. Place a brick on top of the terrine and chill at least 8 hrs and up to 24 hrs.
  5. Remove from the refrigerator. Remove the weight and unwrap. Slice with a very sharp knife and serve 1 large or possibly 2 thin slices per person with the Sun-Dry Tomato Sauce and toasted croutons.
  6. This recipe yields 8 to 12 appetizer servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 247g
Recipe makes 8 servings
Calories 288  
Calories from Fat 219 76%
Total Fat 24.84g 31%
Saturated Fat 7.58g 30%
Trans Fat 0.0g  
Cholesterol 16mg 5%
Sodium 167mg 7%
Potassium 607mg 17%
Total Carbs 9.01g 2%
Dietary Fiber 2.9g 10%
Sugars 3.69g 2%
Protein 9.46g 15%
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