This terrine from Jeanette Rawitt is beautiful, delicious and easier to make than you might think!   You can slice the veggies with a mandolin or by hand as long as the slices are thin and uniform.  Serve the terrine cold, at room temperature or warmed.  The terrine makes a marvelous meal served with any cooked whole grain.  It is also delicious as a filling in a grilled sandwich.  We enjoyed ours grilled in a press between two slices of focaccia and a little vegan mozzarella.  Amazing!    

 

Spinach Sauté

• 2 10 oz. packages (20 oz. total) chopped frozen spinach

• 1 clove garlic

• 1 large onion, chopped

• ¼ tsp. nutmeg

• ¼ cup pine nuts

• Olive oil as needed

• Salt and pepper

 

Defrost the spinach in a colander. Once defrosted, squeeze the spinach to remove as much moisture as possible.  Meanwhile, chop the onion and caramelize it by heating a few teaspoons of oil in a pan over medium heat.  Add the onion, a little salt and pepper and stir to coat. Turn the heat to low and cook the onions for 15 to 30 minutes. Stir occasionally so the onions don’t burn.  Add a little water or veggie stock and continue cooking the onions until the stock is reduced and the onions are very soft and slightly brown.  Remove from heat. 

Toast the pine nuts in a dry skillet until just fragrant.  Do not burn!     

Mix the spinach, onion, pine nuts, and nutmeg in a bowl.  Add salt and pepper and set mixture aside or refrigerate until needed.

 

Veggies

 

Preheat the oven to 400 degrees and prepare the veggies as follows:    

• 2 eggplants, sliced lengthwise into ¼ inch slices

• 2 zucchini, sliced lengthwise into ¼ inch slices

• 2 yellow squash, sliced lengthwise into ¼ inch slices

• 1 parsnip, sliced into 1/8 inch rounds

• 1 large onion, sliced into quarters

• 3 peppers preferably assorted colors, yellow, green, red with seeds and white pith removed and sliced into strips

• 1 lb. assorted mushrooms, cut into halves or quarters depending on size

• 3 large carrots, sliced lengthwise into ¼ inch slices

• Dried herbs of choice (optional)

 

Put the sliced/cut veggies in a large bowl and drizzle all with olive oil.  Add salt, pepper and herbs (if using) and mix. Place the veggies in a single layer on a large sheet pan and roast in a 400 degree oven.  The veggies will roast at different times so you will need to check and remove each vegetable as it is done.  The carrots, onions and parsnips will take the longest.  After all the veggies have been roasted and removed from the sheet pan allow to cool.    

 

Layering the Vegetables & Spinach

 

Oil a loaf pan and start layering beginning with the eggplant slices.  Place the eggplant overlapping the sides of the loaf pan so that they can be used as the “top” cover. (Figure 1)  In between each layer of veggies, spread a layer of the spinach sauté (this will act as the “glue” for each veggie). (Figure 2)  Gently press down each layer.  As long as you begin with the eggplant, you can layer the veggies however you desire. (Figure 3) Fold the eggplant slices over the top layer. (Figure 4)

 

When all the layering is finished completely cover the loaf pan with plastic wrap. (Figure 5)  Place the loaf pan in a larger oven proof pan and place a weight on top of the loaf. (Figure 5)   Refrigerate overnight.  .

 

When ready to serve, invert the loaf onto a serving tray and slice with a serrated knife. (Figure 6)