Easy Recipe Finder
Recipe Feeder
2 large Peppers, Yellow
2 large Green Peppers
2 large Red Peppers
1 pound Eggplant
2 medium Zucchini
½ cup Olives, Pitted
7 ounce Cheese, Crumbled
12 Basil, Leaves
Lay peppers on their side and cut off 1/2 from each top and bottom. Set peppers upright and make 2 cuts from top to bottom on opposite sides. Open up peppers, pull out seeds; trim and discard white pith. Place 4-6 pepper halves on a flat dish, cover with wax paper and microwave 4 minutes. Remove, brush with olive oil and grill until tender. Season well.
Peel eggplant and slice vertically into 1/4 slices. Place on flat dish, cover with wax paper and microwave 4 minutes. Brush with olive oil. Grill until tender. Season well. Cut off ends from zucchini and slice vertically into 1/4 pieces. Place on flat dish, cover with wax paper and microwave 4 minutes. Brush with olive oil and grill until tender. Season with salt and pepper.
Line a terrine or 8x4 loaf pan with plastic wrap, leaving an 8 piece overlap on each short end. Line bottom with red pepper. Cover pepper with layers of eggplant and zucchini, and top with basil leaves, goat cheese and olives. Continue making layers with vegetables, cheese and olives, ending with peppers. Fold plastic wrap over vegetables. Find a piece of wood or similar that just fits top and cover it with foil or plastic wrap. Place on vegetables and weigh it down with a brick or other weight. Refrigerate 24 hours. To ease cutting, place terrine in freezer 1 hour before serving. When ready to slice, remove weight and plastic wrap. Place a cutting board on top of terrine and flip two over. Remove plastic wrap. Using a serrated knife and a sawing motion, cut terrine into 3/4 slices.
2 large Green Peppers
2 large Red Peppers
1 pound Eggplant
2 medium Zucchini
½ cup Olives, Pitted
7 ounce Cheese, Crumbled
12 Basil, Leaves
Lay peppers on their side and cut off 1/2 from each top and bottom. Set peppers upright and make 2 cuts from top to bottom on opposite sides. Open up peppers, pull out seeds; trim and discard white pith. Place 4-6 pepper halves on a flat dish, cover with wax paper and microwave 4 minutes. Remove, brush with olive oil and grill until tender. Season well.
Peel eggplant and slice vertically into 1/4 slices. Place on flat dish, cover with wax paper and microwave 4 minutes. Brush with olive oil. Grill until tender. Season well. Cut off ends from zucchini and slice vertically into 1/4 pieces. Place on flat dish, cover with wax paper and microwave 4 minutes. Brush with olive oil and grill until tender. Season with salt and pepper.
Line a terrine or 8x4 loaf pan with plastic wrap, leaving an 8 piece overlap on each short end. Line bottom with red pepper. Cover pepper with layers of eggplant and zucchini, and top with basil leaves, goat cheese and olives. Continue making layers with vegetables, cheese and olives, ending with peppers. Fold plastic wrap over vegetables. Find a piece of wood or similar that just fits top and cover it with foil or plastic wrap. Place on vegetables and weigh it down with a brick or other weight. Refrigerate 24 hours. To ease cutting, place terrine in freezer 1 hour before serving. When ready to slice, remove weight and plastic wrap. Place a cutting board on top of terrine and flip two over. Remove plastic wrap. Using a serrated knife and a sawing motion, cut terrine into 3/4 slices.
