Layered Chargrilled Vegetable Terrine Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.Slice the eggplant, zucchini, bell peppers, and tomatoes into thin slices.
• STEP 3.Brush the vegetables with olive oil and season with salt and pepper.
• STEP 4.Grill the vegetables for 2-3 minutes on each side, or until charred and tender.
• STEP 5.In a small bowl, mix together the balsamic vinegar, olive oil, garlic, thyme, salt, and pepper.
• STEP 6.Line a loaf pan with plastic wrap, leaving enough overhang to cover the top.
• STEP 7.Arrange a layer of grilled eggplant slices in the bottom of the pan.
• STEP 8.Brush the eggplant with the balsamic mixture.
• STEP 9.Top with a layer of grilled zucchini slices and brush with the balsamic mixture.
• STEP 10.Repeat the layers with the bell peppers and tomatoes, brushing each layer with the balsamic mixture.
• STEP 11.Fold the overhanging plastic wrap over the top of the terrine.
• STEP 12.Place a weight on top of the terrine to press it down.
• STEP 13.Refrigerate the terrine for at least 4 hours, or overnight.
• STEP 14.To serve, remove the weight and plastic wrap from the terrine.
• STEP 15.Slice the terrine into thick slices and serve with tomato sauce.

Cooking Tips

• You can use a grill pan or a stovetop grill if you don't have an outdoor grill.
• Feel free to add other grilled vegetables, such as mushrooms or onions, to the terrine.
• The terrine can be made ahead of time and stored in the refrigerator for up to 2 days.

Storage and Serving

• Leftover terrine can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the terrine in the oven or enjoy it cold.
• Serve with a side of tomato sauce or a green salad.