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RECIPES:
SIDE DISHES -
VEGETABLES AND OTHER...
Terrine of Mediterranean Mixed Vegetables
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Terrine
of Mediterranean Mixed
Vegetables |
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An elegant
variation on the classic ratatouille...
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3
Tbs |
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extra- virgin olive oil |
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½
lb |
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small white onions, about ¾-inch in
diameter, thinly sliced |
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1¼
lbs |
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red
and green bell peppers, stemmed, seeded,
deribbed, and cut into 3/8-inch squares |
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11
ounces |
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eggplants, trimmed and cut int 3/8-inch
dice |
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13
ounces |
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zucchini, trimmed and cut into 3/8-inch
dice |
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½
lb |
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plum
(Roma) tomatoes, peeled, seeded, and cut
into 3/8-inch dice |
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1
tsp |
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fresh thyme leaves (or ¼ tsp. dried) |
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salt
and freshly ground black pepper |
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6
large |
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eggs |
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1
clove |
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garlic, finely chopped |
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2
Tbs |
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chopped fresh basil |
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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. |
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2 |
Meanwhile,
break the eggs into a bowl. Season them with
salt and pepper to taste. Beat with a fork until
blended. |
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3 |
Preheat oven
to 350°F. Oil an 8x12-inch baking dish. |
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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. |
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5 |
Bake until
set, about 45 minutes. Remove from oven and
allow to cool completely in the dish.
Refrigerate for 6 hours before serving. |
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6 |
Cut the
terrine into slices, then into cubes, and serve. |
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Servings: 8 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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152.88 |
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Calories From Fat (54%) |
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82.74 |
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% Daily Value |
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Total Fat
9.25g |
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14% |
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Saturated Fat 1.94g |
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10% |
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Cholesterol
158.63mg |
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53% |
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Sodium
61.82mg |
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3% |
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Potassium
523.39mg |
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15% |
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Carbohydrates
12.48g |
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4% |
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Dietary Fiber 4.03g |
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16% |
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Sugar 6.94g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
8.45g |
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Protein
6.93g |
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14% |
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WW Points 3 |
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Cooking Tips |
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*If you'd like to
serve this as a side dish, serve it hot. |
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Recipe Source |
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William's Sonoma: Soups, Salads and Starters |
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RATE this Recipe
Ratings:
****Restaurant
Quality- would
make it again.
"LOVED the flavors in this easy, delicious vegetarian side dish.
We'd be happy having this as a main dish too!"
-San Diego, CA
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