Grilled vegetable terrine with chimichurri sauce

Name: Grilled vegetable terrine with chimichurri sauce
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 8
Ingredients: 2 red bell peppers, quartered; 2 orange bell peppers, quartered; 2 yellow bell peppers, quartered; 2 Japanese eggplants, cut into 1/8-in. slices lengthwise; 2 tbsp olive oil; 1/2 tsp salt; 113-g log plain goat cheese; 1 garlic clove; 1 large shallot; 1 jalapeno, seeded and coarsely chopped; 1/2 cup chopped cilantro; 1/4 cup chopped parsley; 1 1/2 tsp dried oregano; 1/4 tsp salt; 1/3 cup olive oil; 2 tbsp red-wine vinegar

Prep Time35 mins
Total Time45 mins
Makes8 Servings

*PLUS overnight chilling time)

Grilled vegetable terrine with chimichurri sauce

Photo by Roberto Caruso

Flash-grill veggies for sweetness. Then layer and pair with a vibrant sauce for a pretty stunning effect.

Ingredients

2 red bell peppers, quartered
2 orange bell peppers, quartered
2 yellow bell peppers, quartered
2 Japanese eggplants, cut into 1/8-in. slices lengthwise
2 tbsp olive oil
1/2 tsp salt
113-g log plain goat cheese

CHIMICHURRI SAUCE

1 garlic clove
1 large shallot
1 jalapeno, seeded and coarsely chopped
1/2 cup chopped cilantro
1/4 cup chopped parsley
1 1/2 tsp dried oregano
1/4 tsp salt
1/3 cup olive oil
2 tbsp red-wine vinegar

Instructions

PREHEAT barbecue to medium-high.
BRUSH vegetables with 2 tbsp oil. Oil grill, then barbecue, with lid closed, until peppers are charred and zucchini and eggplant are tender, 6 to 10 min. Cool on a cutting board. Remove skin from peppers. Pat dry with paper towels and sprinkle with 1/4 tsp salt and season with pepper.
LINE the bottom and sides of a 8 x 4-in. loaf pan with 2 large overlapping pieces of plastic wrap hanging over sides of pan. Lay half of peppers skin-side down on bottom and up sides of the pan. Crumble a third of cheese over peppers. Season with pepper. Layer zucchini slices over the peppers crosswise. Crumble half of remaining cheese over zucchini. Crumble in remaining cheese. Season with pepper. Layer eggplant slices over peppers. Cover surface with plastic overhang. Put 2 heavy cans in another loaf pan. Set pan over terrine to weigh it down. Refrigerate until set, 4 hours or preferably overnight.
WHIRL garlic, shallot and jalapeno in a blender or food processor until finely chopped. Add cilantro, parsley, oregano and salt. While whirling, pour 1/3 cup oil and vinegar through spout until puréed. Refrigerate until ready to use. To serve, peel back plastic wrap from terrine. Invert onto a platter, then remove and discard wrap. Cut into 8 slices and drizzle chimichurri sauce on top.

Nutrition (per serving)

Calories 203, Protein 5g, Carbohydrates 13g, Fat 16g, Fibre 3g, Sodium 274mg.

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barbecue grill appetizer vegetables Latin American