Terrine of grilled vegetables and mozzarella
Ingredients
Instructions
- 2 Eggplants
- 1 red pepper
- 1 green pepper
- 2 beautiful zucchini
- 2 garlic cloves
- 2 balls of mozzarella
- Organic olive oil
- basil
- Salt
- Pepper
- Preheat the oven on the grill position. Wash and dry the vegetables. Put the peppers in the oven and grill them, turning them regularly, until their skin is completely black. Take them out of the oven and seal them in a plastic bag and let cool completely.
- Cut the aubergines and courgettes into thin slices lengthwise. Lay the slices side by side on a baking tray lined with baking paper. Drizzle them with olive oil. Add salt and pepper. Place in the oven and grill the vegetables for 20 minutes, turning them halfway through cooking. Take them out of the oven and let cool.
- Peel the peppers and deseed them. Cut the mozzarella into thin slices. Peel and chop the garlic. Wash, dry, strip and chop the basil.
- Line a terrine with cling film, leaving the film far beyond the terrine. Assemble the vegetables and the mozzarella slices in the terrine, alternating them and sprinkling them regularly with garlic and basil. Season each layer with salt and pepper and drizzle regularly with olive oil. Fold the cling film over the vegetables and press down well. Lay a small board on top and then a tin can type weight. Refrigerate at least 8 hours.
Terrine of grilled vegetables and mozzarella
Today we offer you the following recipe: Terrine of grilled vegetables and mozzarella
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Terrine of grilled vegetables and mozzarella Recipe – Terrine of grilled vegetables and mozzarella Recipes
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