Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
YIELDS: 8 servings
- 1 large Spanish onion, sliced
- 3 Tbsp olive oil
- 10 button mushrooms
- 1 shallot
- 1 eggplant, peeled and sliced ¼-inch thick
- 2 medium zucchini, sliced ¼-inch thick
- 2 medium summer squash, sliced ¼-inch thick
- 2 roasted red peppers
- Kosher salt and fresh black pepper
Cook the sliced onion in 1 Tbsp olive oil with some salt and pepper over low heat for 10 minutes, until it yields its juice. Increase heat to high and continue cooking until the juice evaporates. Set aside and allow to cool.
Finely chop or grind the mushrooms and shallot. Sautee over high heat for five minutes, until they blacken and are dry. Set aside and allow to cool.
Lightly oil as many baking sheets as needed to hold the eggplant, zucchini and yellow squash in one layer. Season with salt and black pepper. Bake at 325 degrees until the slices are cooked, but still firm enough so that they can be picked up and layered in the terrine.
Line a terrine or bread pan with film wrap. Cover the inside of the terrine with eggplant slices that just barely overlap. Let some slices hang over the edge, so that they can be folded over to cover the top of the terrine when it is filled. Layer in zucchini, mushrooms, roasted peppers, onions and yellow squash, seasoning each layer with salt and pepper. Press down on each layer to get rid of any air pockets.
Bake in a water bath for 30 minutes, until the terrine has heated through. Let cool. Serve the terrine whole or in individual slices with a fresh basil vinaigrette.
Recipe submitted by Lou Farrell of Fresh Fun Foods. January 2015.