FOOD

Chargrilled Veggie Terrine

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Dear Santa,

I know it’s July, but in case you’re keeping tabs for your Naughty + Nice lists, I wanted you to know that I’m not competing anymore. I’m on the happiness train now, which includes guilt-free pepperoni pizza. That’s regular pepperoni pizza, minus the feeling bad part, by the way.

xo,

Mayi

PS: S’more cookies will be in the usual spot. That’ll never change!

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I hope you’re having a super lazy Friday, with a pinch on naughty + a dash of nice.

I hope you left the office early.

I hope you’re catching this on your phone, on your way to some sort of beach.

I hope you’re wearing bright pink lipstick, if that’s your thing. Or sweatpants, if you’re into that sort of thing.

I hope you’re day dreaming about a weekend feast. I wish for us mojitos + recipes that lick the plate clean. Especially the mojitos part.

Here’s a sloooow + relaxed dish that will go well with that: Chargrilled Veggie Terrine.

Ingredients:

  • 1 large eggplant
  • 1 large zucchini
  • 2 medium red bell peppers
  • Italian seasonings, to taste
  • Olive oil
  • 11 ounces ricotta cheese
  • 2 cloves garlic, crushed
  • 1 1/2 ounces basil leaves, chiffonaded
  • 3 marinated artichokes, drained + sliced in half
  • 3 ounces sun-dried tomatoes, drained + chopped
  • 1 cup mushrooms
  • Sea salt, to taste
  • Pepper, to taste

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Preparation:

Step 1: Prepare the eggplant. Layer eggplant + salt in a colander. Set aside for 5 minutes. Rinse under cold water. Pat dry with paper towel.

Step 2: To prepare the rest of the veggies, wash 3 glass jars with lid in hot soapy water. Rinse in hot water. Drain upside-down until completely dry. Heat a chargrill over high heat. Cook eggplant + zucchini + red bell pepper, in batches, for 4 to 5 minutes each side, or until browned + tender. Transfer to a bowl. Add italian seasonings. Toss gently to combine. Transfer to prepared jar. Add oil to cover eggplant. Seal jar. Refrigerate. To skip this step, you can buy chargrilled eggplant + red pepper + zucchini at most delicatessens.

Step 3: The next day, line a 9 x 5 x 2 1/5 inch loaf tin with plastic wrap, leaving a generous amount hanging over the sides.

Step 4: Place the ricotta + garlic in a bowl + beat until smooth. Season with salt + pepper to taste. Set aside.

Step 5: Drain the chargrilled vegetables.

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Step 6: Line the base of the tin with half the eggplant, cutting + fitting to cover the base. Top with a layer of half the red peppers. Then all the zucchini slices. Spread evenly with the ricotta mixture + press down firmly. Place the chiffonaded basil leaves on top of the ricotta. Arrange the artichoke + sun dried tomatoes + mushrooms in three rows lengthwise on top of the ricotta.

Step 7: Top with another layer of chargrilled red peppers + finish with the eggplant. Fold the overhanging plastic wrap over the top of the terrine.

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Step 8: Put a piece of cardboard on top + weight it down with weights or small food cans. Refrigerate the terrine overnight.

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Step 9: To serve, peel back the plastic wrap + turn the terrine out onto a plate. Remove the plastic wrap + cut into think slices.

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Step 10: Serve with a side of arugula, massaged with high quality extra-virgin olive oil.

Step 11: Cover any leftovers with plastic wrap + store in the refrigerator for up to 2 days.

Connect with other foodies. Tag your recipe recreations @mayicarles using the hashtag #lifeismessykitchen. 

Photography Credit

Marcela Macias

9 Comments

  1. this recipe look so good and the pictures of the ingredients are so pretty!. Ive written them down and I’m going to the store later, definitely trying this tonight. Its fun to try new things I just hope my little family agrees. 🙂

  2. This looks basically perfect. I can’t wait to get my cooking stuff unpacked and make this bad boy (I am currently sick to death of pizza and take-out…moving sucks)
    xo
    K

  3. Maravilhosa,Facil e Super Saudavel sua receita.
    Com certeza vou fazer. Adoooro sua pagina.
    Que pena que nao tenho tradutor no meu celular.
    Mas,essa receita em especial nem precisa de traducao,esta
    Dao bem editada com os passos em lindas e bem produzidas
    Fotos que apenas por elas,condigo montar.
    Gde abraco de um admiradora Brasileira!!!
    Marcia Andrea

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