- 1/2 cup olive oil, divided
- 1 (1-pound) globe eggplant, stem and bottom end trimmed, cut lengthwise into 1/4-inch slices
- 1 pound zucchini, stems and bottom ends trimmed, cut lengthwise into 1/4-inch slices
- 1 1/2 pounds yellow squash, stems and bottom ends trimmed, cut lengthwise into 1/4-inch slices
- Freshly ground black pepper
- 2 tablespoons freshly chopped thyme leaves
- 10 ounces goat cheese
- 2 tablespoons freshly chopped chervil leaves
- 2 tablespoons freshly minced parsley leaves
- 4 tablespoons extra-virgin olive oil
- 1/2 pound French ham, sliced between 1/8 and 1/4-inch
- 1/3 pound saucisson
- 1/3 pound peppered French salami
- 2 large red bell peppers (about 1 pound), roasted, with cores, seeds and skins removed
- 2 large yellow bell peppers (about 1 pound), roasted, with cores, seeds and skins removed
- 1 recipe Sun-Dried Tomato Sauce, recipe follows
- Baguette, as an accompaniment
Preheat the oven to 425 degrees F.
Line 2 large baking sheets with aluminum foil, and lightly grease with olive oil. Lay the eggplant, zucchini, and squash slices in a flat layer, slightly overlapping. Brush with 2 tablespoons olive oil, lightly season with salt and pepper and sprinkle with thyme. Bake in the oven until soft and just golden around the edges, about 8 to 10 minutes. Remove from the oven and transfer to a plate to cool. Repeat with the remaining vegetable slices.
In a large bowl, combine the goat cheese with the chervil, parsley, and extra-virgin olive oil. Season, to taste, with salt and pepper, and mix well.
In a 6-cup terrine (12 by 3 by 3-inches), arrange the ham slices across the bottom and over the sides of the terrine, overlapping the slices to completely cover the terrine. Repeat with the saucisson and the salami. Top with eggplant slices, slices of red pepper, zucchini, squash, spinach, and yellow pepper. Crumble a layer of the goat cheese mixture on top of the yellow pepper, and repeat layering with the remaining vegetable slices. Wrap the overhanging ham, and with leftover saucisson and salami, lay slices over the top of the terrine. Wrap the terrine loosely in plastic wrap. Top with an equal sized terrine, or a piece of cardboard wrapped in aluminum foil. Place a brick on top of the terrine and refrigerate at least 8 hours and up to 24 hours.
Remove from the refrigerator. Remove the weight and unwrap. Let terrine come to room temperature before inverting it onto a cutting board. Or, place into a shallow dish on hot water for 5 minutes and then invert. Slice with a very sharp knife and serve 1 large or 2 thin slices per person with the Sun-Dried Tomato Sauce and baguette.
Sun-Dried Tomato Sauce
- 1 cup tightly packed sun-dried tomatoes (not oil-packed), reconstituted in hot water and drained
- 1 teaspoon balsamic vinegar
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon ground black pepper
- 1 1/4 cups extra-virgin olive oil
- 1/2 cup roughly chopped pitted nicoise olives
In the bowl of a food processor, combine the sun-dried tomatoes, balsamic vinegar, garlic, salt, red pepper and black pepper, and puree on high speed. With the motor running, gradually add the oil through the feed tube and process until well combined. Stir in chopped olives.
Pour into a container until ready to serve.