Mangez Québec

Vegetable terrine with dried tomato pesto

Portions
6

ingredients

  • 1 eggplant (set aside 4 or 5 nice strips to cover the terrine)
  • 2 summer squashes
  • 60 ml (1/4 cup) olive oil
  • 2 Québec red peppers
  • 2 Québec yellow peppers
  • 200 g (7 oz.) goat cheese
  • 5 ml (1 tsp.) fresh mint, minced (keep a few whole leaves to garnish)
  • 5 ml (1 tsp.) fresh basil, minced (keep a few whole leaves to garnish)
  • Salt and pepper
  • 30 ml (2 tbsp.) ready-made dried tomato pesto

Preparation

Terrine

  1. Preheat oven to broil.
  2. Cut the eggplant and the squash into thin strips, brush the strips with olive oil and broil in oven or grill over barbecue. Also grill the whole peppers on all sides after brushing them with oil, then put them in a plastic bag and let stand 5 min.
  3. Remove the peppers from the bag, peel and cut into strips. Mix the cheese and minced herbs. Season with salt and pepper.
    Cover the bottom of a terrine with a sheet of plastic wrap big enough to be folded back over the filled terrine. Place the strips of eggplant that will cover the terrine. Add alternate layers of vegetables until the terrine is half full. Cover with cheese.
  4. Layer the rest of the vegetables and fold the strips of eggplant back over the terrine. Cover with the excess plastic wrap and place a weight on top.
  5. Refrigerate for 12 hrs. Remove from mold and slice with an electric knife. Garnish with fresh mint and basil leaves. Serve with dried tomato pesto.

Dish Presentation

This dish can be accompanied with fresh grain breads or olive fougasse served with flavoured butter your guests can spread on to taste.

*Julien Chef first tip: Put a plate on the terrine and depose on it a (juice tomato cane)cane retains of tomato juice or a brick wrapped in aluminium foil.

**Second tip: Nothing is like butter taste. You can do your own flavoured butter. You need 150 g (5 oz) of softened butter and you add it 3 tablespoons of fresh minced herbs (chive, tarragon or some other). Pour a drizzle of lemon juice and mix everything. Lay down the mixed butter on waxes paper and roll it into a sausage shape, and refrigerate until hardened. Before serving, cut in small washer, let melt a little, and spread the butter on your bread. You can use it with meat to raise the taste, last minute you just have to put on the warm food and let it melt. Delicious.

Auteur
Chef Julien - MENU Plaisirs maraîchers - 2004

produits utilisés

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