How to make
Cut the peppers into long thin strips, the tomatoes into round slices and zucchini into crescents. Divide the cauliflower into florets and blanch for a few minutes in boiling water. Heat 3 tablespoons of oil in a deep pan and add the zucchini and peppers to braise. Once slightly softened, throw in the cauliflower and top it with 1/2 cup (or less) of hot water.
Sauté the cauliflower until slightly softened. Season it with salt, black pepper and oregano to taste. Grease an earthenware terrine with a lid, arrange the bottom and sides with tomato slices. Distribute the sauteed vegetables in the middle. Pour in the beaten eggs and milk.
Grate plenty of cheese on top on a coarse grater, cover it with a lid and put it to bake for 15 minutes at 390°F (200 °C) in a preheated oven. Optionally, you can prepare the vegetable terrine with sausage or smoked fillets.
