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Terrine of Mediterranean Mixed Vegetables

An elegant variation on the classic ratatouille...

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 8x12-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

Nutrition Facts

Cooking Tips

*If you'd like to serve this as a side dish, serve it hot.

Recipe Source

William's Sonoma: Soups, Salads and Starters