Oven-baked vegetable terrine

What could be more appetizing than some little roasted vegetables with mozzarella? Baked the way Miriam, author of The Winter Guest, suggests, they are a true delicacy, so don't miss the chance to enjoy a tasty and healthy meal!

This baked vegetable terrine we make with delicious seasonal vegetables like eggplant, zucchini and tomato. Although I already doubt when the vegetable season is… weren't these vegetables originally late-summer? We're driving the planet and its inhabitants crazy.

Well, enough grumbling and let's get to the point. If we add a few slices of mozzarella to some succulent little vegetables, nothing can go wrong. And if we prepare them in a beautiful Le Creuset ceramic terrine, even better. But the flakes, for dessert after the terrine.

Terrines of this style have only one drawback: you have to turn on the oven to make them and, depending on where we are, that can become a heroic feat. But come on, we prepare the terrine early in the morning and have it ready by midday, after coming back from the beach/countryside/pool/party, to serve at room temperature with a refreshing sangria. I've organized your life in a moment. That's what I like best, bossing people around.

Mediterránea glass tumblers and Le Creuset ceramic terrine

Ingredients

• 100 g of shortcrust pastry (optional)
• 1 eggplant
• 1 zucchini
• 2 tomatoes
• Mozzarella to taste
• 2 medium eggs
• 300 ml of heavy cream
• 1 tbsp. of plain flour
• Salt and pepper

Preparation of the vegetable terrine

1. I put a shortcrust pastry base in the terrine, which is literally the base, without lining the walls. I used a leftover piece I had for terrines, exactly the formula we have in the Iberian pork terrine. But you can use store-bought shortcrust pastry.
2. Roll out the shortcrust to the desired thickness and cut a piece the size of the bottom of the terrine. Fit it in and blind-bake this base, placing a sheet of baking paper with dried legumes on top to weigh it down. Bake in the oven at 190° for 25 minutes.
3. While the base bakes, slice the eggplant and place the slices on a colander as you salt them. Let them rest so they release their bitter juice for at least 30 minutes.
4. When the terrine base is baked, take it out of the oven and carefully remove the paper and legumes. Let it cool slightly so you don't burn yourself.
5. When the terrine can be touched, start layering the vegetables and cheese: a slice of eggplant, a slice of tomato, a slice of mozzarella cheese finishing with a slice of zucchini. If the thickness of the different vegetables varies a lot, place a couple of slices of each together.
6. Repeat this sequence until the entire terrine is filled. Press the vegetables down slightly to finish filling the mold because they will shrink in the oven. Season with salt on top.
7. Prepare the filling mixture, which is similar to a savory clafoutis. In a bowl beat the eggs with the cream and the flour. Season with salt and pepper to taste.
8. Pour this mixture between the vegetables and the terrine walls. Tap the terrine lightly on the countertop so that the liquid penetrates all the gaps.
9. Put the uncovered terrine in the oven at 180° and bake it for 50 minutes or until the entire filling is set and the vegetables are nicely browned.
10. Remove the terrine and let it cool before devouring it, although it's also very good at room temperature.

To make this very easy baked vegetable terrine we don't use the lid of the Le Creuset terrine because the vegetables have a lot of liquid and need to dry/concentrate. That said, we'll use it later to store any leftovers in the fridge. If there are any leftovers, of course.

Textured Plate from Tokyo Design Studio, Mediterránea porrón and Le Creuset ceramic terrine

This baked vegetable terrine or vegetable pudding, as a grandmother would call it, is a delicious way to eat veggies and doesn't take much work. If you prefer, you can skip the pastry base and then the pie comes together in no time. Perfect for summer.