Traditional regional recipes of the riviera

Mediterranean vegetable terrine (Entrée)

mediterranean vegetable terrine




4 People

- 1 large eggplant
- 2 tomatoes
- 2 courgettes
- 2 bell peppers (different colors)
- 100g mushrooms of Paris
- 2 onions
- 1 clove garlic
- 200g pitted Niçoise olives
- balsamic vinegar
- olive oil
- salt and pepper
- chopped basil leaves

Recipe provided by :

Mediterranean vegetable terrine

- Preheat oven to 180 °
- Cut the courgettes into thick slices (about 1 cm)
- Peel and seed tomatoes and cut into quarters
- Cut the mushrooms into quarters
- Peel onions and cut into cubes
- Crush the clove of garlic
- Pierce the eggplant with a fork and bake it for about 40 minutes. Set aside to cool it before peeling.
- Put the tomatoes, courgettes and mushrooms in a baking dish, salt and pepper, drizzle with olive oil, stir and cook for 30 minutes. Set aside.
- Remove skin from peppers and put the broiler. Set aside.
- When the vegetables are cooled, cut into cubes.
- Sauté onions and garlic with a little olive oil. Remove from heat before they stain.
- Blend the olives. Add the eggplant and garlic-onion mixture and mix.
- Put the mixture in a dish. Add the diced vegetables, 2 tablespoons vinegar, 2 tablespoons olive oil and basil. Mix and test the seasoning.
- Serve at room temperature with bread with olives.
The terrine can be kept several days in the refrigerator.

Vue mer : crédit photo Aseed