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3 Eggplant
1 Zucchini
1 Yellow squash
1 Red pepper
1 Yellow pepper
8-10 (optional) Sun dried tomatoes in oil
16 oz Goat cheese
1 bunch Fresh basil
5-6 cloves Garlic
Pesto (store bought or home made)
Olive oil

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Grilled Vegetables Terrine

  • Medium


Vegetable terrine

Home made Pesto

If making your own Pesto Process in blender or food processor about 2 cups fresh basil leaves, 4 garlic cloves, 3/4 cup grated Parmesan cheese, 2 tablespoon pine nuts and about 3/4 cups olive oil until smooth.



Prepare grill. I use indoor two-burner grill. Brush it with avocado oil or any other oil by your choice.
Slice eggplants, zucchini and squash into thin slices ( about 3/8 inch) lengthwise. Brush vegetables with oil, sprinkle with salt and pepper. Please note that I don't use pepper on eggplant since it has natural bitterness.


Grill veggies on both sides, remove to a board or a baking sheet covered with paper towels to remove excess grease. Roast both peppers on open flame of your burner or in a oven until they are well charred. Their skin should turned black! Immediately place them into the plastic bag and tie it up. Let stand 10-15 min until peppers are cooled down. Peel the skin. It should come off very easy. You can make these steps one day ahead.


Your veggies have to be cold for assembly. Add about 1/4 olive oil to a container, add a pinch of salt, about 5-6 finely chopped basil leaves and 2 garlic cloves. Close container and shake it well. Let it stand for a while to infuse. Finely chop about 10 basil leaves and 3 garlic cloves. Add them to goat cheese and mix thoroughly.


If using store bought pesto, taste it for flavor. I added a few fresh basil leaves and a garlic clove to add to mine and run it in my Magic Bullet! And it tasted like home made, nice and fresh. To assemble your terrine you will need a loaf pan. Cover it with plastic wrap making sure the ends are hanging over the pan edges. You can use a couple of sheets of the wrap and overlap them. Spread them carefully on the bottom and sides of the loaf pan.


Start using eggplant slices, arrange them crosswise over the bottom and up the sides, overlapping the slices to completely cover the pan. The ends of the slices should overhang the sides of the pan. Brush eggplants with basil and garlic infused oil. Top the eggplant layer with half of the goat cheese mix, making sure it's even. Goat cheese may be hard to spread. Dipping your fingers in
the oil makes this task much easier!


Next, spread your grilled zucchini over the goat cheese layer. Add thin layer of pesto. Then top pesto with a layer of roasted red peppers, brush with oil, add layer of yellow squash.
op it with remaining goat cheese, cover it with sun dried tomatoes, if using them. I suggest roughly chop sun dried tomatos before adding them to terrine. Add another layer of eggplant, more pesto, then goes roasted yellow peppers layer.
Brush yellow peppers with infused oil.


Cover everything the with edges of hanging eggplant and add more eggplant to make sure everything is covered. Wrap terrine with plastic. Place another loaf pan dish on top, or cover well with aluminum foil. Place a brick or a heavy pan with water on top of terrine and put the whole construction in a fridge for at least 8 hours or overnight.


Remove terrine from the loaf pan, carefully remove plastic cover and cut it into about 1/2 inch slices. Enjoy!


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