Roasted Vegetable-Goat Cheese Terrine, Sun-Dried Tomato Sauc

Recipe Ingredients

1		Globe eggplant - (abt 1 lb), stem and bott
		End trimmed, cut lengthwise 1/4" slices
1/2 cup	118ml	Olive oil
1 lb	454g / 16oz	Zucchini - stems and bottom
		Ends trimmed, cut lengthwise 1/4" slices
1 1/2 lbs	681g / 24oz	Yellow squash, stems and bottom
		Ends trimmed, cut lengthwise 1/4" slices
		Salt - to taste
		Freshly-ground black pepper - to taste
10 oz	284g	Goat cheese
2 tablespoons	30ml	Minced basil leaves
2 tablespoons	30ml	Minced parsley
2 tablespoons	30ml	Extra-virgin olive oil
2 tablespoons	30ml	Red bell peppers - (abt 1 lb) - roasted, with (large)
		Cores, seeds and skins removed
2		Yellow bell peppers - (abt 1 lb) - roasted, with (large)
		Cores, seeds and skins removed
16 oz	454g	Fresh spinach - washed and stems
		Removed, blanched and squeezed dry
		Sun-dried Tomato Sauce - (see recipe)
		Toasted croutons - as an accompaniment

Recipe Instructions

Preheat the oven to 425 degrees.

Line 2 large baking sheets with aluminum foil, and lightly grease with olive oil. Lay the eggplant, zucchini, and squash slices in a flat layer, slightly overlapping. Brush with olive oil and lightly season with salt and pepper. Bake in the oven until soft and just golden around the edges, about 8 to 10 minutes. Remove from the oven and transfer to a plate to cool. Repeat with the remaining vegetable slices.

In a large bowl, combine the goat cheese with the basil, parsley, and extra-virgin olive oil. Season, to taste, with salt and pepper, and mix well.

In a 6-cup terrine (12- by 3- by 3-inches), 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. Crumble a layer of the goat cheese mixture on top of the yellow 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 wrapped in aluminum foil. Place a brick on top of the terrine and refrigerate at least 8 hours and up to 24 hours.

Remove from the refrigerator. Remove the weight and unwrap. Slice with a very sharp knife and serve 1 large or 2 thin slices per person with the Sun-Dried Tomato Sauce and toasted croutons.

This recipe yields 8 to 12 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B39) - from the - TV FOOD NETWORK

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