Login to Save Like

Ingredients

• 1 lb Plum tomatoes, quartered
• 1 1/2 c. Coarsely minced fennel bulb
• 1 Tbsp. Extra virgin olive oil
•     Nonstick vegetable oil spray
• 4 lrg Japanese aubergines, trimmed, each cut lengthwise into four
• 1/3 x Inch-thick slices
• 3 med Portobello mushrooms, stems trimmed, caps sliced
• 1 Tbsp. Rice vinegar
• 3 c. Spinach leaves, rinsed
• 4 x Thin slices low-fat mozzarella cheese
• 2 x Roasted red bell peppers from jar, liquid removed, cut into 1/2-inch-wide strips
• 8 lrg Basil leaves

Description

These Individual Vegetable Terrines Can Be Assembled A Day Ahead. Preheat Oven To 400 F. Arrange Tomatoes And Fennel In 13x9x2-inch Glass Baking Dish. Drizzle Oil Over; Toss To…

Cook Eat Share