How to make
This dish deserves every minute, that it takes to be prepared. It really takes a lot of time to prepare it, but if you have marinated grilled zucchini and eggplant, it will make it much easier.
Terrine, made with the help of a grill pan, eggplant and zucchini and goat or sheep cheese.
Cut the eggplant into 0.4″ (1 cm) slices, lenghtwise. If it is old, sprinkle it with salt and leave it for 1 hour to remove the bitter juices, then wash and dry it.
Mix the olive oil with lemon juice and lemon peel. Spread the eggplant slices with it and add ground black pepper.
Cook the slices on a grill pan or roast them in a heated oven until they're done. Cut the zucchini lengthwise, grease them with the lemon oil, then cook them on a grill pan or roast in the oven.
Roast the California peppers in a heated oven. Take them out and place them directly in a plastic bag to cool and peel more easily. Once they have cooled, peel them.
For the arrangement of the terrine with vegetables, use aluminum foil, then cover it with stretch foil and place them in a plastic form.
Place a layer of eggplant on the bottom and top. A layer of zucchini, then pepper and cheese. Repeat and finish off with the eggplant. Fold it and wrap it with foil.
Put a lid or cover it with something else and put the easiest and tastiest terrine with vegetables in the refrigerator. It lasts two or three days in the refrigerator.
Serve it with an Italian salad mix or just an arugula salad with a vinaigrette dressing.
