Terrine of Mediterranean Mixed Vegetables

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Terrine of Mediterranean Mixed Vegetables

 

3 tablespoons extra-virgin olive oil, plus extra

8 ounces small white onions, thinly sliced

1 1/4 pounds sweet peppers, cut into squares

11 ounces eggplant, diced

13 ounces zucchini, diced

8 ounces plum tomatoes, diced (or grape tomatoes halved)

1 teaspoon fresh thyme leaves

1 pinch salt

1 pinch pepper, freshly ground (or mote to taste)

6 eggs, or egg substitute equivalent

1 clove garlic, finely chopped (or more to taste)

2 tablespoons fresh basil, chopped

 

Heat extra-virgin olive oil in a nonstick frying pan over medium heat. Add the

onions, cook, then add the sweet peppers and cook for 5 minutes. Add the

eggplants and stir for 5 minutes. Add the zucchini, tomatoes, thyme and salt and

pepper to taste. Stir well, cover and cook for 30 minutes, stirring

occasionally.

 

Meanwhile, break the eggs into a bowl. Season them with salt and pepper to taste

and beat with fork until blended.

 

Preheat an oven to 350 F. Oil an 8-by-12 inch baking dish.

 

When the vegetables have been cooking for 30 minutes, stir in the garlic and

basil and then the eggs. Mix thoroughly and remove the pan from the heat.

 

Pour the mixture into the prepared baking dish and cover with a sheet of

aluminum foil pricked all over with the tip of a knife.

 

Bake until set, about 45 minutes.

 

Cool completely at room temperature, then refrigerate for 6 hours before

serving. To serve, turn the terrine out onto a plate and cut it into slices. Cut

the slices into cubes and serve with toothpicks.

 

Serves: 8

 

Source: Ashbury's Aubergines

Formatted by Chupa Babi: 03.21.08

 

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