Grilled Vegetable Terrine

So beautiful. So tasty. So good for you. A wonderful way to prepare fresh vegetables when they are abundant.

4       Ontario greenhouse tomatoes, sliced into ½” slices
3-4    Zucchini, sliced in ½” slices lengthwise
4       Ontario greenhouse yellow or orange peppers, seeded and cut in half
8-12    Porcini mushrooms
1       Cup fresh basil leaves
         Salt and pepper
         Olive oil
   
Drizzle olive oil over prepared vegetables. Grill on medium high until tender. Remove from heat and discard skins from tomatoes and peppers.

Butter the inside of a loaf or terrine pan. Line pan with plastic wrap, pressing plastic tightly to bottom and sides. (This will provide the form for your terrine.)

Layer vegetables, one type at a time, with basil and salt and pepper into pan. When done, cover top with plastic wrap. Place a weight on the top (a brick wrapped in foil works very well, or cans of soup, etc.) making sure you don’t rip the plastic wrap. Refrigerate for 8-12 hours. Invert pan and remove terrine carefully from pan and plastic. Slice and enjoy