Summer vegetable terrine

Last Recipes

Summer vegetable terrine

Summer vegetable terrine

Number of people

1 eggplant

3 peppers (red, green, yellow)

2 round tomatoes

250 g bush (or goat's milk cheese)

Basil with large leaves

Olive oil

Preparation: 45 min
Cooking time: 20 min
Step 1
Cut the peppers into large strips (3 or 4 cm), grill them until their skin turns black and let them rest for 10 minutes in a closed plastic bag or box.
Step 2
This will allow you to peel them without difficulty.
Step 3
Scald the tomatoes 30 sec to be able to peel them whole.
Step 4
Cut them "tennis balls" in such a way as to recover the outer flesh, leaving the heart and seeds behind.
Step 5
With eggplant, make thin slices (2 mm maximum) in length. Brown them over high heat in a frying pan with olive oil and drain them on paper.
Step 6
Line the bottom and edges of the bowl with the eggplant slices, place a layer of peppers, then tomato and finally bush at the bottom.
Step 7
Season with salt and pepper, spread a tablespoon of olive oil and finally place 4 or 5 basil leaves.
Step 8
Repeat the operation until the ingredients are exhausted.
Step 9
Finally, cover everything with the last slices of eggplant.
Step 10
Place a weight on the terrine to pack it all together and put it in the refrigerator to serve chilled.
I add my grain of salt

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