Mediterranean Vegetable And Goat Cheese Terrine

Course : Vegetables
Serves: 6
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6 medium red bell peppers -- halved lengthwise and seeded
6 medium yellow bell peppers -- halved lengthwise and seeded
3 Tablespoons olive oil
1 Large eggplant -- cut into 7 slices 1/4 inch thick
2 1/2 Pounds goat cheese
2 medium grated rind from 2 Meyer lemons
2 Tablespoons minced garlic
2 Tablespoons chopped chives

Preparation / Directions:

Preheat the broiler. Broil peppers until skin is charred. Transfer to a bowl and let steam, covered, to loosen skin. Peel and cut into julienne slices. Season with salt and pepper. In a skillet heat oil over moderately high heat until hot. Add eggplant in In a bowl combine cheese, rind, garlic, and chives. In a 6- to 8-cup terrine alternate 4 layers of peppers with 3 layers each of eggplant and cheese mixture, beginning and ending with peppers. Refrigerate, covered, overnight. Let come to room temperature and cut into slices.


Nutritional Information:

1003 Calories (kcal); 75g Total Fat; (66% calories from fat); 61g Protein; 25g Carbohydrate; 199mg Cholesterol; 662mg Sodium

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