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Roasted Vegetable Goat Cheese Terrine, Sun Dried Tomato Sauc - Recipe Cost

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1 x globe eggplant - (abt 1 lb), stem and bott

Â Â end trimmed, cut lengthwise 1/4" slices

1 lb zucchini stems and bottom

Â Â ends trimmed, cut lengthwise 1/4" slices

Â Â Salt to taste

Â Â Freshly-grnd black pepper to taste

Â Â cores, seeds and skins removed

Â Â removed, blanched and squeezed dry

Â Â Sun-dry Tomato Sauce (see recipe)

Â Â Toasted croutons as an accompaniment

Ingredients	Per Serving Qty	Common Price	Price per Serving
1/2 c. extra virgin olive oil	1 tablespoon	$5.99 per 16 fluid ounces	$0.19
1Â 1/2 lb yellow squash, stems and bottom	3 oz	$1.49 per pound	$0.28
10 ounce goat cheese	1 1/4 oz	$6.59 per 5 1/2 ounces	$1.50
2 Tbsp. chopped basil leaves	3/4 teaspoon	$2.59 per cup	$0.04
2 Tbsp. chopped parsley	3/4 teaspoon	$1.09 per cup	$0.02
2 Tbsp. extra-virgin extra virgin olive oil	3/4 teaspoon	$5.99 per 16 fluid ounces	$0.05
2 lrg red bell peppers - (abt 1 lb) roasted, with	1/4 bell peppers	$3.29 per pound	$0.30
2 lrg yellow bell peppers - (abt 1 lb) roasted, with	1/4 bell peppers	$3.29 per pound	$0.34
16 ounce fresh spinach washed and stems	2 oz	$3.99 per pound	$0.50
Total per Serving			$3.20
Total Recipe			$25.62