Ratatouille Terrine

Recipe by KissKiss
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READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 12 - 34
  • 2
    medium onions, sliced thin
  • 1
    cup gruyere cheese, grated (about 1/4 pound)
  • 1
    lb zucchini, cut crosswise into 1/4-inch slices
  • 12
    cup loosely-packed fresh basil, chopped
  • 2
    tablespoons salt
  • 1
    pinch cayenne
  • 2
    large red bell peppers, cut crosswise into 1/4-inch rings (cores and seeds discarded)
  • 1
    lb eggplant, cut crosswise into 1/4-inch slices (salted and set aside to rest for several minutes to drain on paper towels)
  • 2
    lbs plum tomatoes, cut crosswise into 1/4-inch slices
  • 1
    tablespoon fresh thyme leave
  • 1
    cup coarse fresh breadcrumb
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DIRECTIONS

  • Preheat the oven to 350 degrees F. In a 12-inch non-stick skillet heat 1 tablespoon olive oil over moderate heat and cook the onions, stirring occasionally, for 5 minutes.
  • Spread onions in bottom of a 9 X 13 heavy casserole (preferrably enameled) and sprinkle evenly with 1/4 cup Gruyère.
  • In the skillet heat 2 tablespoons remaining oil over medium-high heat until hot and sauté the zucchini in batches (adding some remaining oil if necessary), stirring, for 5 minutes per batch.
  • Transfer the zucchini, as sautéed, with a slotted spoon to the casserole, spreading evenly, and top with some of the basil.
  • Sprinkle zucchini layer with 1/2 teaspoon salt and a light sprinkling of cayenne.
  • In the skillet heat 1 tablespoon of the remaining oil over medium high heat until hot and sauté bell peppers, stirring constantly, for 5 minutes.
  • Transfer peppers with a slotted spoon to casserole, spreading evenly, and top with some remaining basil.
  • Sprinkle pepper layer with 1/2 teaspoon remaining salt and another light sprinkling of cayenne.
  • In skillet heat 2 tablespoons remaining oil over medium-high heat until hot and sauté eggplant slices in one layer in batches, turning once, about 5 minutes. (Add about 1 tablespoon remaining oil per batch, if necessary, and heat until hot before adding each new eggplant batch.).
  • Transfer eggplant slices, as sautéed, with slotted spoon to casserole and arrange in an even layer, overlapping slices.
  • Top the eggplant layer with some remaining basil and sprinkle with 1/2 teaspoon remaining salt and another light sprinkling of cayenne.
  • In skillet heat 2 tablespoons remaining oil over medium-high heat until hot and sauté tomatoes in 2 batches, stirring occasionally, 2 minutes.
  • Transfer tomatoes, as sautéed, with slotted spoon to casserole and spread evenly. Top tomato layer with remaining basil.
  • Sprinkle tomatoes with remaining 1/2 teaspoon salt, remaining cayenne, remaining Gruyère, and thyme and top with bread crumbs.
  • Cover casserole with foil or a lid and bake in middle of oven 30 minutes. Remove foil or lid and bake 30 minutes or until bread crumbs are golden.
  • Ratatouille Terrine may be made 1 day ahead and chilled, covered. Serve warm or at room temperature (warm recommended). Nicely paired with Lemon and Basil Spaghetti.
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