Grilled Vegetable Terrine with Basil Pesto
This Grilled Vegetable Terrine with Basil Pesto is a vibrant and flavorful dish that showcases the fresh bounty of the garden. Layers of succulent grilled vegetables are complemented by the aromatic basil pesto, making it a perfect choice for a wholesome and appealing mezze or appetizer.
Equipment
- Grill
- Food processor
- Loaf pan
- Plastic wrap
- Knife
- Cutting board
- Pastry brush
Ingredients
For the Terrine
- 2 medium zucchinis, sliced lengthwise (about 1/2 pound / 225g)
- 2 medium yellow squashes, sliced lengthwise (about 1/2 pound / 225g)
- 1 large eggplant, sliced lengthwise (about 1 pound / 450g)
- 1 red bell pepper, quartered and seeds removed (about 1/4 pound / 113g)
- 1 yellow bell pepper, quartered and seeds removed (about 1/4 pound / 113g)
- 2 tbsp olive oil (30ml)
- Salt and pepper, to taste
For the Basil Pesto
- 2 cups fresh basil leaves (packed) (2.5 ounces / 70g)
- 1/2 cup grated Parmesan cheese (1.5 ounces / 40g)
- 1/3 cup pine nuts (1.5 ounces / 40g)
- 2 garlic cloves, minced
- 1/2 cup extra virgin olive oil (120ml)
- Salt and pepper, to taste
Instructions
- Preheat your grill to medium-high heat. Brush the vegetable slices with olive oil and season with salt and pepper.
- Grill the vegetables in batches, turning once, until they are tender and have grill marks, about 3-4 minutes per side for the zucchini, yellow squash, and eggplant, and about 5-6 minutes per side for the bell peppers.
- Once grilled, set the vegetables aside to cool slightly. Peel the skin off the bell peppers.
- To make the pesto, combine basil leaves, Parmesan cheese, pine nuts, and minced garlic in a food processor. Pulse until coarsely chopped. With the processor running, slowly pour in the olive oil and process until fully incorporated and smooth. Season with salt and pepper.
- Line a loaf pan with plastic wrap, leaving enough overhang to cover the top later.
- Begin layering the vegetables in the pan, starting with eggplant, then a thin layer of pesto, followed by the yellow squash, another layer of pesto, and then the red and yellow bell peppers. Repeat the layering process until all the vegetables and pesto are used, pressing down gently after each layer.
- Fold the overhanging plastic wrap over the top layer of vegetables, pressing gently to compact the terrine. Refrigerate for at least 2 hours or overnight to set.
- To serve, unfold the plastic wrap and invert the terrine onto a serving platter. Gently remove the loaf pan and plastic wrap. Slice the terrine and serve with a dollop of the remaining basil pesto.
Notes
For best results, ensure that the vegetables are sliced uniformly for even grilling and layering.
The terrine can be made ahead and kept refrigerated; it's an excellent option for meal prep or make-ahead entertaining.
Serve with crusty bread or as part of a larger mezze platter.