Terrine of summer vegetables

Terrine of summer vegetables

How can I do?

Peel the zucchini. In the "dice" cut. Wash eggplant, remove the tip and cut them into small pieces. Book. Cut the peppers into small pieces wash.

The Peel shallots and they go faster in the blender to chop them finely.

In a large skillet, heat the olive oil and fry the shallots and stir 3 minutes. Season with salt and pepper and put a little thyme. Add the peppers and make reveir another 5 minutes. Then add the zucchini and eggplant and stir well ... alas, if the pot is too small! There are lots of vegetables! Add the tomatoes and cook for 30 minutes, stirring occasionally ... grouse peel the garlic and chop finely. Mix after cooking the vegetables.

Preheat oven A180 ° C. Beat eggs add 5, then the basil (3 strands) hunted. Salt and pepper. Pour., This mixture over the vegetables and leave it on the heat for a few minutes, stirring Be careful not planed, there!

Pour into a greased loaf pan or no ... (with a silicone mold that is removed from the form itself).

Bake 40 minutes.

  • 3 small zucchini

  • 2 eggplants

  • 1 yellow bell pepper

  • 3 shallots

  • 1 can peeled tomatoes or 4 tomatoes

  • 2 cloves of garlic

  • 5 Eggs

  • Thyme, basil

  • Salt and pepper

  • 3 Cup on s. Olive oil

Total time: Preparation + cooking time: 90 min
Yield: 6 people

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