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Ingredients

• 1/2 cup olive oil, plus extra for oiling pans
• 1 (1-pound) globe eggplant, stem and bottom ends trimmed, cut lengthwise into 1/4-inch slices
• 1 pound zucchini, stem and bottom ends trimmed, cut lengthwise into 1/4-inch slices
• 1 1/2 pounds yellow squash, stem and bottom ends trimmed, cut lengthwise into 1/4-inch slices
• Salt and freshly ground black pepper
• 10 ounces soft, mild goat cheese
• 2 tablespoons minced fresh basil leaves

• 2 tablespoons minced fresh parsley leaves
• 2 tablespoons extra-virgin olive oil
• 2 large red bell peppers (about 1 pound), roasted, cored, seeds and skins removed, cut into 3 or 4 large pieces
• 16 ounces fresh spinach, washed, stems removed, then blanched, squeezed dry, and coarsely chopped
• 2 large yellow bell peppers (about 1 pound), roasted, cored, seeds and skins removed, cut into 3 or 4 large pieces
• 1 recipe Sun-Dried Tomato Sauce, recipe follows
• Toasted croutons, for serving

• 1 cup tightly packed sun-dried tomatoes (not oil packed), reconstituted in hot water and drained
• 1 teaspoon balsamic vinegar
• 4 garlic cloves, minced
• 1/4 teaspoon salt

• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon freshly ground black pepper
• 1 1/4 cups extra-virgin olive oil

Description

Cooking Channel Serves Up This Roasted Vegetable And Goat Cheese Terrine Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel