Lucullian delights
Nice! But do the peppers go in the oven as still one piece? I don't see how they get black in such a short amount of time.
Wow! This looks just delicious. It's deadly hot here too right now.
I am absolutely going to make this. Your site is such a wealth of goodness in my vegan life.
Looks so good. Keep the tomatoes coming! I really love any food that has tomatoes in it. Good thing i've stumbled upon this recipe together with this tomato poke recipe: http://www.foodista.com/2008/07/...to-week-part-1/
which i will tomorrow! can't wait!
I love terrines. I had a great book on them I cant find for the life of me! Perfect for summer.
That is so beautiful.
I've only made a Mediterranean vegetable terrine once but it was fabulous. A bit of a fuss to put together, but so delicious to eat. Yours looks particularly beautiful and I love that vibrant green basil sauce!
Wow, that is incredible. I'm going to try to make it this week. Thanks!
I usually char-grill my peppers first for this type of terrine. I grow around 100 heirloom tomatoes each year. My eggplants, zucchini, and peppers will soon give me a bountiful harvest to make summer meals! Basil is growing like crazy already. If any are interested in growing heirloom tomatoes we have a fabulous free seed bank SASE on http://groups.yahoo.com/group/To...up/TomatoMania/
No selling just the exchange of seeds and knowledge around the world. Tomatoes are the most popular vegeatble in the world. I know they are technically a fruit, but many use them as a veggie.
What can be better than a ripe juicy tomato with some basil and EVOO? Maybe a little smoked buffalo milk mozarella!
Vegetable terrines are always so impressive. There's a great recipe in the first Barefoot Contessa book, and I often make it when eggplant shows up at the farmers' market.
RozeMarijn-Well they did in my oven but you just keep ithe peppers in the oven until they have blackend!
Kalyn-thanks! And I can imagine that it is hot in Utah now!
Jodi-Thank You, so nice to hear!!
Melanie-Thanks!
Courtney- Search Courtney, search!
cc-xxx
Jeanne- Thanks, yes they are a bit fussy but I think it's worth it!
Sara-Great, it is pretty lean too, I kept the fat low on purpose!
mary-anne-thanks for that information, I'm sure people will look it up!
Lydia-I think terrines are great in general. As long as you keep them full of flavours, otherwise they can get like my crazy vegetarian aunt who made awful terrines that I remember with horror!
This makes the most of out summer's vegetables. And that dollop of green sauce just makes it!
Beautiful, Ilva, and beautiful pictures you made in CH, wow!
I made it, and it was FABULOUS!! But I didn't assemble the terrine, I just chopped everything up and put it together in a bowl. And I must say, I liked it better without pesto. But it was so good!!! Worth the effort. SO worth the effort.
Susan-Thanks, they are inspiring aren't they?
labelga-Thanks, a hug!
constance- THANKS, how nice of you to give positive feedback! Next time I will do it your way!
I'm dying to make this - just one point of confusion for me - you line the pan with aluminum foil before assembling the vegetables?
Hello, Looks delish!! I like what you do, and the photos are great. I cook in the southwest u.s. on t.v.
This is one I would like to try. Any tips I may need to now? Thanks Chuck
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