Maine Recipes: Grilled Vegetable Terrine

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Grilled Vegetable Terrine
Number of Servings: 6

1 loaf pan, 1 piece plastic wrap, 1 piece cardboard cut to size of loaf pan, 2 soup cans (for weights), 1 eggplant, 1 zucchini, 1 summer squash, 1 red peppers, 1 red onion, 2 Portobello mushrooms, 4 Tbsp olive oil, 1 bunch basil, 1 pinch salt, 1 pinch black pepper, 4 ounces Sunset Acres Farm Goat Cheese

Lay plastic wrap into loaf pan and out over the edges. Cut eggplant, zucchini and summer squash lengthwise and trim stem off the portobello mushroom and cut red onion into rings. Roast red pepper whole and peel and seed. Season all vegetables with basil, salt and pepper and brush with olive oil. Grill all vegetables till they are just cooked. To assemble lay vegetables into loaf pan, alternating. When half way to top, lay the roasted pepper into pan, then roll goat cheese into a tube shape and lay that on top of the pepper. Continue with the grilled vegetables until pan is full. Pull the extra plastic up over the top. Then place the cardboard cut out on the top and weight down with soup cans for 12 hours. To serve, turn pan upside down onto plate. Remove plastic wrap and slice with serrated knife. Brush with olive oil and serve.

  Source: Maine Dining Room at the Harraseeket Inn