ROASTED VEGETABLE TERRINE WITH GOAT CHEESE, EGGPLANT AND RED PEPPERS

(Serves 6-8 as a first course)

For this recipe you will need:

Line a 9" x 5" bread loaf pan with plastic wrap; enough so that there is plenty of wrap overhanging the sides. The wrap will eventually be brought over the layered vegetables to enwrap them.

Pre-heat the oven to broil. Place the red peppers on a baking sheet and broil until their skins becomes blackened. Remove from the oven, immediately place in a zip seal bag and allow to cool (or you can place the peppers in a bowl and cover the bowl with plastic wrap). Once the peppers are cool, remove the skin, seeds and top. Cut into quarters, lengthwise. While waiting for the peppers to cool, roast the remaining vegetables.

Lower the oven to 450°F. To prepare the remaining vegetables, cut the Japanese eggplants and zucchini into long, thin vertical slices about 1/4" thick. Brush all the vegetables with olive oil, just enough to coat. Sprinkle with salt, pepper and thyme leaves. Roast (or grill) the vegetables until just cooked through. Allow vegetables to drain and cool completely.

Mix the balsamic vinegar, soy sauce and honey and set aside. Mix the whipping cream and goat cheese until smooth and set aside.

Brush the long slices of eggplant with the balsamic mixture and use the slices in a single layer to line the bottom of the loaf pan with the slices going horizontal and allowing them to overhang off the sides (they will be folded back to cover the vegetables). Sprinkle with a little pepper. Place a single layer of zucchini on top of the eggplant. Brush with the balsamic mixture. Layer half the mushrooms over the zucchini and brush with the balsamic. Spoon the goat cheese over the mushrooms and make a smooth layer, cover with the remaining mushrooms and brush with the balsamic. Repeat with the red peppers. If the pan is not full, continue alternating layers of vegetables until almost flush with the top of the pan.

Fold the eggplant over the vegetables to seal them in. Fold the plastic wrap over the vegetables and seal. Place another pan on top of the plastic wrap and place a couple of cans of food in the pan to act as a weight.

Place the terrine in the refrigerator for at least 12 hours. Un-mold and place on a serving platter. Slice it into serving portions horizontally and serve at room temperature with crackers and breads.

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