Grilled Vegetable Terrine

This grilled vegetable terrine looks spectacular on an appetizer buffet, and tastes as good as it looks. I have also served this on top of crostini with a salad for seated dinner parties. There are a few steps to making this dish, and you must plan ahead because the terrine sets up best if left in the refrigerator overnight. The result is well worth the effort.

1 Eggplant, Peeled
1 Zucchini & 1 Yellow Squash
1 Red Pepper & 1 Yellow Pepper
8 Slices Provolone
2 Cups Spinach
3 Cloves Garlic, Sliced Thin
Olive Oil
Salt, Pepper & Dried Oregano

Slice the raw vegetables and set aside. Separately, in a small skillet over medium heat, sauté 3 sliced garlic cloves in 2 Tbsp. of olive oil and add 2 cups of fresh spinach. Add salt and pepper to taste and sauté until wilted, about 1-2 minutes. Let the spinach mixture cool. Place a grill pan over medium heat and add the vegetables to the pan, one layer at a time. Drizzle olive oil, salt, pepper and oregano over the vegetables and grill until tender (approx. 1-2 minutes per side). Place all grilled vegetables in a bowl when done. Line a loaf pan (approx. 4” x 9”) with plastic wrap and layer the vegetables, beginning with the eggplant, then the sliced red peppers, and the yellow squash. Layer 4 provolone slices over the vegetables, add the sautéed spinach, the sliced yellow peppers, the last 4 provolone slices, sautéed zucchini and end with the sautéed eggplant. (The layering of the vegetables can be modified as you desire). When complete, fold over the plastic wrap to cover the top of the terrine. Place a weight on top of the terrine, (I used a brick and wrapped the brick in aluminum foil), put the terrine in the refrigerator overnight. When ready, remove the weight from the top of the terrine and unmold the terrine by turning the loaf pan over onto a platter. Remove the loaf pan and plastic wrap. Slice the terrine and place the slices on a large platter for an appetizer buffet display, or plate with crostini and serve with a side salad.