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Receta Roasted Summer Vegetable Terrine

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Ingredientes

Cost per recipe $15.01 view details

Direcciones

  1. Grilled Pepper
  2. Preparation: Roast one red pepper over open flame till the skin is charred. Wrap the pepper in plastic wrap so which the skin can be easily removed later. Let cold and then proceed to peel. Reserve the juices from the roasted pepper for use later in the vinaigrette recipe.
  3. Vegetable
  4. Preparation: Slice the vegetables into 1/2-inch pcs. Baste with extra virgin olive oil and season with salt and pepper.
  5. Vinaigrette
  6. Preparation: Combine shallot, garlic, Dijon and minced basil leaves. To start the emulsion process, stir in balsamic vinegar. Add in the reserved juices from the roasted pepper. This sequence will allow the juices to fortify the rest of the vegetables. Finish the mix by slowly adding the extra virgin olive oil. Mix thoroughly.
  7. Basil Pesto
  8. Preparation: Place all ingredients listed above in a food processor and process till the mix reaches a puree consistency. Additional extra virgin olive oil may be used to adjust the consistency of the mix.
  9. Assembly of the Terrine: (Note:This recipe requires a 3-inch PVC pipe piece for the terrine mold. The PVC may be cut according to your individual specifications, and your local hardware store should be able to assist with this process.) Place the PVC piece in the center of an empty plate to serve as a mold. "Shingle" the vegetables within the PVC piece by layering them in the following order, adding a splash of vinaigrette between each vegetable layer: eggplant, yellow squash, purple onion, red pepper, zucchini and shitake mushroom caps. Top the tureen with julienned red pepper and drizzled balsamic vinaigrette.
  10. Lift the PVC mold and arrange mozzarella pcs around the plate. Alternate cheese pcs with dollops of vinaigrette and Basil Pesto. Garnish entire plate with pcs of fresh basil.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1637g
Calories 1232  
Calories from Fat 818 66%
Total Fat 92.87g 116%
Saturated Fat 12.61g 50%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 135mg 6%
Potassium 3388mg 97%
Total Carbs 95.81g 26%
Dietary Fiber 34.2g 114%
Sugars 54.1g 36%
Protein 17.15g 27%
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