Artisan Cooking School and Catering Company of Grand Haven Michigan

Grilled Vegetable Terrine

Amount Ingredients Serves 8

1 each                        Eggplant, peeled and sliced 1/8” longitudinally
2 each                        Zucchini, sliced 1/8” longitudinally
2 each                        Yellow squash, sliced 1/8” longitudinally
1 each                        Red pepper, roasted peeled & sliced into 1” strips                                   lengthwise
3 each                        *All night tomatoes
8 oz.                          Goat cheese, room temperature
½ cup                        Olive oil for the vegetables
¾ cup                        Extra virgin olive oil for the vinaigrette
¼ cup                        Balsamic vinegar
1 Tbs.                        Chopped fresh garlic
2 tsp.                        Granulated gelatin
3 Tbs.                        Water
                                 Salt and pepper to taste

Preheat grill. In a bowl toss eggplant, zucchini and yellow squash in the olive oil, season with salt and pepper. Grill vegetables on both sides being careful not to burn them. Cook until just soft, remove and set aside to cool.
Put water in a small bowl, drizzle gelatin over water, allow to bloom (absorb into the water). Set aside. Whip together balsamic vinegar, extra virgin olive oil and garlic making a vinaigrette, season with salt and pepper. Set aside. Place bloomed gelatin in a 350 degree oven for 5 minutes or until dissolved, pour into vinegar and oil mixture, set aside but keep warm.
Line a 1-quart terrine mold with saran wrap, lay the eggplant slices widthwise into the mold allowing ends to overhang, brush the interior with the vinaigrette. Continue the same process with the zucchini and yellow squash. Lay the all night tomatoes down the center connecting them end-to-end. Spread the softened goat cheese down the center, place the roasted pepper on top of the goat cheese, and drizzle with vinaigrette. Press down to remove air pockets.
Fold the eggplant and squash flaps over the top and brush with remaining vinaigrette. Cover with remaining saran wrap and refrigerate over nigh

When completely cold remove from the mold, discard plastic wrap and slice ¼” thick. Serve with a simple salad or just by itself.

*All Night Tomatoes: set oven to lowest setting with the door cracked open. Roma’s work the best.