Ingredients:
- 2 tsp dried herbes de provence (or dried or fresh minced herbs of your choice, use more or less , to taste)
- pesto sauce, to taste (refer to note # 1)
- white pepper , to taste
- red wine vinegar, to taste (amount of your choice depending how vinegary you want)
- chopped fresh dill (or dried , to taste)
Directions:
- Place the eggplant and zucchini slices in a colander in the sink, sprinkle with salt, and let drain for at least 1 hour. Rinse well and blot dry with paper towels.
- In a large skillet, heat the oil over very low heat, toss in the onions and garlic, and cook until soft, about 20 minutes.
- Toss the zucchini and eggplant with just enough olive oil to coat them. Season with the salt, pepper and herbs. Place on an aluminum foil-lined baking sheet. Bake in a preheated 350-degree Fahrenheit oven until just tender, about 20 minutes.
- Oil a 4 - 6 cup terrine or loaf pan and layer in the zucchini and eggplant, then the red and yellow peppers, then the onion and garlic mixture along with the minced parsley.
- Reduce the oven temperature to 300-degrees Fahrenheit. Place the terrine, covered with a sheet of aluminum foil, in a large pan filled with hot water that reaches halfway up the sides of the terrine. Bake for 1 hour.
- Remove the terrine from the water and cool to room temperature.
- Cover with plastic wrap and place a weight on top (such as a foil lined brick). Refrigerate for 24 hours. (Can be made up to 3 days ahead and kept in the refrigerator).
- Blot up any excess oil and juices. Unmold onto an ovenproof platter. Top with pieces of chevre and pecans.
- Before serving, if preferred, place in a preheated 350-degree Fahrenheit oven until the cheese is hot or can be served at room temperature.
- Pour the vinaigrette over the top and around the base of the terrine (refer to note # 3). Place extra pecans around the base as well. Serve with lots of crusty French bread to sop up the vinaigrette.
- NOTE # 1: Herbs used can be any of your choice and can vary on quantity to your taste. It's wonderful with fresh basil leaves layered through out and/or pesto layered is very delicious. I've used differnet herbs at different times such as herbes de Provence, Italian seasoning, thyme, a bit of rosemary, etc. It's all a matter of individual taste.
- RASPBERRY VINAIGRETTE:.
- Combine all of the ingredients in a food processor fitted with a metal blade or in a blender. Taste and adjust for seasonings. (Can be made up to 5 days in advance and refrigerated).
- NOTE # 2: Saute the pecans in in 2 - 4 tablespoons olive oil for 5 - 10 minutes over medium heat, until fragrant. Or - simply toast them in the oven until lightly browned and fragrant.
- NOTE # 3: The full amount of the Raspberry Vinaigrette is not meant to be used all at once in this recipe, but rather use more if necessary if people prefer. The remainder of the vinaigrette can be used for other uses such as served over cooked broccoli, asparagus, or chard, etc. Also good on pasta, rice, or seafood salads.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 812.55 Kcal (3402 kJ) | ||
| Calories from fat | 701.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 77.91g | 120% | |
|---|---|---|---|
| Cholesterol | 4.08mg | 1% | |
| Sodium | 59.36mg | 2% | |
| Potassium | 323.27mg | 7% | |
| Total Carbs | 14.29g | 5% | |
| Sugars | 7.05g | 28% | |
| Dietary Fiber | 4.76g | 19% | |
| Protein | 18.42g | 37% | |
| Vitamin C | 55.9mg | 93% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 21.4mg | 119% | |
| Calcium | 48.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 359.26 Kcal (1504 kJ) | ||
| Calories from fat | 310.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.45g | 120% | |
|---|---|---|---|
| Cholesterol | 1.8mg | 1% | |
| Sodium | 26.24mg | 2% | |
| Potassium | 142.93mg | 7% | |
| Total Carbs | 6.32g | 5% | |
| Sugars | 3.12g | 28% | |
| Dietary Fiber | 2.1g | 19% | |
| Protein | 8.14g | 37% | |
| Vitamin C | 24.7mg | 93% | |
| Vitamin A | 0.5mg | 39% | |
| Iron | 9.4mg | 119% | |
| Calcium | 21.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Baked Zucchini Carrot Fritters
Grated zucchini, Salt, Grated carrots, Onion, chopped and 11 more.. -
Slow-Cooked Ratatouille Over Goat Cheese Polenta
Eggplants, peeled and cut into 1/2-inch pieces (about 10 ... and 19 more.. -
Mediterranean Vegetable Stew
Eggplant, cut into 1 inch pieces (can be unpeeled or peel... and 13 more.. -
Eggplant (Aubergine) Parmigiana
Eggplants, thickly sliced, skin on is fine, Plain flour and 11 more.. -
Fabulous Hot Salad
Eggplant, cubed, Zucchini, cubed, Green pepper, cubed and 8 more.. -
Mediterranean Vegetables
Eggplants, unpeeled and chopped into bite size cubes and 18 more.. -
Ratatouille with Sausage
Eggplant, peeled, Zucchini , cut into 1/2-inch slices and 14 more.. -
Ratatouille Pasta
Diced peeled eggplants, Sliced zucchini, Salt and 11 more.. -
Ratatouille Pasta
Diced peeled eggplant, Sliced zucchini, Salt and 10 more.. -
Basil Zucchini Orzo Salad
Zucchini, coarsely grated, Salt, Fresh basil leaves and 9 more.. -
Zucchini Tomato Soup II
Zucchini, sliced, Salt, Vegetable oil, Onions, chopped and 12 more.. -
Cheesy Brown Rice Gratin with Zucchini and Eggplant
Uncooked long-grain brown rice and 14 more.. -
Island Chicken Stew
Wheat flour, Butter, Half-and-half and 24 more.. -
Pasta Primavera
Pasta (bow tie or rotini), Eggplant, cubed and 10 more..
Also Try
-
Forevermama's Roasted Sugar Snap Peas With Thyme
Sugar snap pea, fresh, Extra virgin olive oil and 5 more.. -
Julia Child's Baked Cucumbers With All Variations
Cucumbers, Wine vinegar, Salt, Sugar, Melted butter and 3 more.. -
-
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
