TERRINE OF MEDITERRANEAN MIXED VEGETABLES
www.RecipeGirl.com
3 Tbs extra- virgin olive oil
½ lb small white onions, about ¾-inch in diameter, thinly sliced
1¼ lbs red and green bell peppers, stemmed, seeded, deribbed, and cut into 3/8-inch squares
11 ounces eggplants, trimmed and cut int 3/8-inch dice
13 ounces zucchini, trimmed and cut into 3/8-inch dice
½ lb plum (Roma) tomatoes, peeled, seeded, and cut into 3/8-inch dice
1 tsp fresh thyme leaves (or ¼ tsp. dried)
salt and freshly ground black pepper
6 large eggs
1 clove garlic, finely chopped
2 Tbs chopped fresh basil
1. Heat oil in nonstick frying pan over medium heat. Add the onions and cook until they begin to color, about 3 minutes. Add the bell peppers and cook, stirring, for 5 minutes. Add the eggplants and cook, stirring, for 5 minutes longer. Add the zucchini, tomatoes, thyme, salt and pepper to taste. Stir well, cover, and cook, stirring occasionally, for 30 minutes.
2. Meanwhile, break the eggs into a bowl. Season them with salt and pepper to taste. Beat with a fork until blended.
3. Preheat oven to 350°F. Oil an 8×12-inch baking dish.
4. 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.
5. Bake until set, about 45 minutes. Remove from oven and allow to cool completely in the dish. Refrigerate for 6 hours before serving.
6. Cut the terrine into slices, then into cubes, and serve.
Servings: 8
Recipe Source: William’s Sonoma: Soups, Salads and Starters
Cooking Tips
*If you’d like to serve this as a side dish, serve it hot.
Nutrition Facts
Amount Per Serving
Calories 152.88
Calories From Fat (54%) 82.74
% Daily Value
Total Fat 9.25g 14%
Saturated Fat 1.94g 10%
Cholesterol 158.63mg 53%
Sodium 61.82mg 3%
Potassium 523.39mg 15%
Carbohydrates 12.48g 4%
Dietary Fiber 4.03g 16%
Sugar 6.94g
Sugar Alcohols 0.00g
Net Carbohydrates 8.45g
Protein 6.93g 14%
WW Points 3
PRINT THIS RECIPE using your browser’s ‘print’ function. It’s automatically formatted to print recipe & picture only.
RATE THIS RECIPE[ratings]
“LOVED the flavors in this easy, delicious vegetarian side dish. We’d be happy having this as a main dish too!”
-San Diego, CA
