Roasted Vegetable and Goat Cheese Terrine

Serves 4

Preparation: 1 hour
Cooking: 10 minutes

1 long eggplant
2 zucchinis
3 red peppers
3 green peppers
1 fresh Montchevre goat cheese log
Olive oil
Salt, pepper

Preheat oven to 400°.

First wash all vegetables, then slice only the eggplant and zucchinis lengthways.

Next brush all the slices with olive oil then salt and pepper before placing in a hot oven for 3 minutes. Afterwards drain any excess oil with absorbent paper.

Then place whole peppers in the oven. Make sure to turn them periodically to insure all sides cook. After the peppers are well roasted remove them from the oven, peel them, take out the seeds and also slice into strips.

Next cover the inside of a terrine with plastic wrap and place the eggplant slices width ways, making sure the eggplant tips generously overlap the terrine.

Then add another layer of eggplant lengthways followed by a layer of zucchinis, red peppers, green peppers and thin slices of goat cheese. Repeat until the terrine is full.

Finally, fold the overlapping eggplant slices and plastic wrap over the top of the terrine to seal the loaf. Keep it tight and refrigerate for one night. To serve, remove the loaf from the terrine and slice accordingly.

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