🫙 From the Spice Rack
Roasted Vegetable Terrine
2 lg Yellow peppers 2 lg Green peppers 2 lg Red peppers 1 lb Eggplant 2 md Zucchini 1/2 c Pitted gaeta olives 7 oz Goat cheese, crumbled 12 Fresh basil leaves Lay peppers individua...
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Ingredients8 items
Ingredients
- 2large yellow peppers
- 2large green peppers
- 2large red peppers
- 1lbeggplant
- 2medium zucchini
- 1/2cup pitted gaeta olives
- 7ozgoat cheese, crumbled
- 12fresh basil leaves
Directions
- 1
2 lg Yellow peppers 2 lg Green peppers 2 lg Red peppers 1 lb Eggplant 2 md Zucchini 1/2 c Pitted gaeta olives 7 oz Goat cheese, crumbled 12
- 2
Set peppers upright and make 2 cuts from top to bottom on opposite sides
- 3
Open up peppers, pull out seeds
- 4
trim and discard white pith
- 5
Place 4-6 pepper halves on a flat dish, cover with wax paper and microwave 4 minutes
- 6
Remove from microwave, brush with olive oil and grill until tender
- 7
Season with salt and pepper
- 8
Peel eggplant and slice vertically into 1/4" slices