Louisiana Vegetable Terrine

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 12 heads garlic, separated into cloves
• 1 tablespoon olive oil
• 1 teaspoon black pepper, freshly cracked
• 1 eggplant, sliced lengthwise into 1/4-inch slices
• 1 yellow squash, sliced thinly
• 1 zucchini, sliced thinly
• extra virgin olive oil, for drizzling
• salt and pepper, to taste
• 2 tablespoons vegetable oil
• 3 red onions, peeled and thinly sliced
• 1 lb spinach, very well washed and stemmed
• 1 lb provolone cheese, sliced (about 30 to 40 slices)
• 1 large red bell pepper, roasted and seeded
• 1 large yellow bell pepper, roasted and seeded
• 1 carrot, peeled, blanched and sliced

Recipe

• 1 to roast garlic: preheat oven to 400°f.
• 2 peel garlic cloves and toss with olive oil and pepper; place on a sheet of aluminum foil.
• 3 fold the foil around the garlic to enclose completely; roast until tender, about 40 minutes.
• 4 cool slightly and puree.
• 5 preheat oven to 425°f.
• 6 place the eggplant and squashes flat on a baking sheet; drizzle with olive oil and season.
• 7 bake for about five minutes or until vegetables start to wilt.
• 8 in a large skillet, cook the onions in oil until golden; remove from pan, cover and chill.
• 9 saute the spinach leaves in the remaining oil until wilted; season and set to the side.
• 10 reduce oven heat to 350f and oil or spray a 4 x 8" loaf pan very well.
• 11 line with cling wrap and let the sides overhang the edges; oil or spray with cooking spray.
• 12 line the bottom and sides of pan with cheese slices.
• 13 cover with overlapping eggplant slices; allowing about an inch of overhang.
• 14 apply a light layer of garlic puree followed by another layer of cheese.
• 15 top with cooked onions; top with another layer of cheese and press down firmly.
• 16 add a layer of red bell pepper followed by another layer of cheese.
• 17 layer on yellow squash followed by cheese; press down firmly.
• 18 add a layer of spinach; top with a layer of cheese, carrot, cheese, bell pepper and cheese.
• 19 press down quite firmly.
• 20 top with a layer of onions and a final layer of cheese; press down firmly.
• 21 fold eggplant overhang over the top of the filled loaf pan to form a seal.
• 22 fold over cling wrap overhang and seal.
• 23 place pan into another baking pan and place in oven; add an inch of water to the larger baking pan (making a bain marie).
• 24 bake for 45 minutes; remove from oven and cool.
• 25 chill in refrigerator overnight.
• 26 slice and serve, either cold or at room temperature.