With vibrant, summery flavors, this is a dish you’ll want to make when zucchini and ripe tomatoes are abundant. Start the preparation about 6 hours before serving, or make the day before and refrigerate. Serve warm, cold, or at room temperature. This tastes even better on the second day!
Provencal Vegetable Terrine
2 tablespoons olive oil, plus more for drizzling
1 onion, thinly sliced
1 red bell pepper, seeded and diced
3 zucchini, thinly sliced
6 tomatoes, thinly sliced
8 ounces white mushrooms, thinly sliced
3 garlic cloves, minced
Salt and freshly ground pepper to taste
Herbes de Provence or minced fresh thyme for sprinkling
Preheat the oven to 350° F. Highly oil an 8-inch square baking dish.
2. In a large skillet, heat 2 tablespoons olive oil over medium heat and saute the onion for 3 minutes, or until translucent. Add the bell pepper and saute for 5 minutes, or until soft.
3. Spread a layer of zucchini slices in the baking dish. Top with a layer of the red pepper mixture and then a layer of half the tomatoes. Layer with all of the mushrooms. Drizzle with olive oil and sprinkle with the garlic, salt, and pepper.
4. Layer with the remaining tomatoes and finish with a neat layer of the remaining zucchini slices. Drizzle with olive oil and sprinkle with salt, pepper, and herbes de Provence or thyme. Bake in the preheated oven for 1 1/2 hours. Remove from the oven and let cool for at least 4 hours before serving. Pour off any liquid and slice into squares or rectangles.
Makes 6 to 8 servings
Place the dish on a baking sheet to avoid spills. The vegetables will shrink in size as they bake. Save all the delicious vegetable liquid you pour off and use it as a soup stock.