Grilling with vegetables
Chef Graham Mitchell from Escoffier School of Culinary Arts shows us how to make Roasted Vegetable Terrine.
Roasted Vegetable Goat Cheese Terrine
1 eggplant approximately 8-10 ounces (stem and bottom end trimmed, cut lengthwise into 1/4-inch slices)
1 pound zucchini (stems and bottom ends trimmed, cut lengthwise into 1/4-inch slices)
1 1/2 pounds yellow squash, stems and bottom ends trimmed, cut lengthwise into 1/4-inch slices
Kosher salt and black pepper to taste
¾ cup extra virgin olive oil
10 ounces goat cheese
2 tablespoons minced basil leaves
2 tablespoons minced parsley
2 tablespoons extra virgin olive oil
2 large red bell peppers (about 1 pound), roasted, with cores, seeds and skins removed
2 large yellow bell peppers (about 1 pound), roasted, with cores, seeds and skins removed
Lay the eggplant, zucchini, and squash slices in a flat layer on as many sheet trays as needed. Brush both sides with olive oil and lightly season with salt and pepper. Gently grill vegetables on both sides evenly. Remove from the grill when ready and transfer to a plate or rack to cool. Repeat with the remaining vegetable slices.
In a large bowl, combine the goat cheese with the basil, parsley, and 4 tablespoons extra-virgin olive oil. Season, to taste, with salt and pepper, and mix well.
Fully line a small terrine pan with plastic wrap. Arrange the eggplant slices across the bottom and over the sides, overlapping the slices to completely cover the terrine. Top with slices of red pepper, zucchini, squash, spinach, and yellow pepper. Pipe a layer of the goat cheese mixture on top of the roasted pepper, and repeat layering with the remaining vegetable slices. Wrap the overhanging eggplant over the bottom of the terrine. Wrap the terrine loosely in plastic wrap. Top with an equal sized terrine, or a piece of cardboard. Place something of substantial weight on top of the terrine and refrigerate at least 8 hours and up to 24 hours. Turn the terrine upside down and unwrap. Slice and serve.