Ingredients
Method
- While vegetables are roasting, heat remaining tablespoon of olive oil in a large sauté pan over medium heat.
- Add diced shallots and cook for about 5 minutes.
- Add spinach to pan and cook until wilted, about 5 minutes or less, stirring occasionally.
- Sprinkle with a pinch of salt and pepper and set aside to cool.
- In a medium bowl, add diced tomatoes, tomato paste, and red pepper flakes.
- Mix until blended.
- Line a 9" × 5" meatloaf pan with plastic wrap, leaving enough over the edges to cover the top of the terrine. Pack about 2⁄3 of the spinach/shallot mixture into the bottom and sides of the loaf pan.
- Line the sliced eggplant as the first layer on top of the spinach, follow with a thin layer of pesto and a scoop of the diced tomato mixture, and spread out.
- Add a layer of zucchini slices, followed by another thin layer of the pesto and diced tomatoes.
- Add a layer of asparagus, followed by more pesto and diced tomatoes.
- Layer the mushroom caps, topped with a thin layer of pesto and diced tomato mixture. Lastly, add the final layer of zucchini and top with the rest of the spinach to cover the top completely.
- Once all the vegetables are snugly pressed into the loaf pan, cover with the extra plastic wrap. This loaf should be as tight as possible, so consider placing a heavy object on top to weigh the loaf down and keep it compact.
- Refrigerate overnight with a heavy object on top.
- Remove and pull back top layer of plastic wrap carefully. Invert loaf onto a large platter, and carefully pull off rest of the plastic wrap.
- Cut into 1" slices and serve cold.
For Zesty Pesto: Combine all ingredients, except the olive oil, in a food processor. Blend together until well chopped. Purée, and add olive oil in small batches until the mixture starts to liquefy. Add olive oil until desired consistency is reached. This should make about 2–21⁄2 cups of pesto.
For Green Terrine: Preheat the oven to 425°F. Whisk 3 tablespoons of olive oil, garlic, basil, oregano, and cayenne pepper in a small bowl. With a marinade brush, spread mixture evenly over the sliced eggplant, zucchini, mushroom caps, and asparagus. In a single layer, line vegetables on two foil-lined baking sheets. Bake vegetables for 30–45 minutes, turning occasionally, until softened. Remove from heat to cool.