This grilled vegetable terrine looks spectacular on an appetizer buffet, and tastes as good as it looks. I have also served this on top of crostini with a salad for seated dinner parties. There are a few steps to making this dish, and you must plan ahead because the terrine sets up best if left in the refrigerator overnight. The result is well worth the effort.
1 Eggplant, Peeled
1 Yellow Squash
1 Red Pepper
1 Yellow Pepper
8 Slices Provolone
2 Cups Spinach
3 Cloves Garlic, Sliced Thin
Salt & Pepper
Step 1-Prepare the Vegetables for Grilling:
Slice the raw vegetables.
In a small skillet over medium heat, sauté 3 sliced garlic cloves in 2 Tbsp. of olive oil and add 2 cups of fresh spinach. Add salt and pepper to taste and sauté until wilted, about 1-2 minutes.
Step 2-Grill the Vegetables:
Place the grill pan over medium heat and add the vegetables to the pan, one layer at a time. Drizzle olive oil, salt, pepper and oregano over the vegetables and grill until tender (approx. 1-2 minutes per side).
Place all grilled vegetables in a bowl.
Step 3-Prepare to Fill the Terrine:
Select a loaf pan (approx. 4” x 9”).
Line the loaf pan with plastic wrap.
Layer the vegetables, beginning with the eggplant, then the sliced red peppers, and the yellow squash.
Layer 4 provolone slices over the vegetables, add the sautéed spinach, the sliced yellow peppers, the last 4 provolone slices, sautéed zucchini and end with the sautéed eggplant. (The layering of the vegetables can be modified as you desire).
When complete, fold over the plastic wrap to cover the top of the terrine.
Step 4-Weight the Top of the Terrine:
You will need a weight that fits inside the loaf pan. I used a brick and wrapped the brick in aluminum foil.
Place the weight on top of the terrine and place the terrine in the refrigerator. Let the terrine sit overnight.
Step 4-Unmold the Terrine:
Remove the weight from the top of the terrine. Unmold the terrine by turning the loaf pan over onto a platter. Remove the loaf pan and plastic wrap.
Slice the terrine and place the slices on a large platter for an appetizer buffet display, or plate with crostini and serve with a side salad.
Step 5 – Enjoy!