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Ingredients

• 2 Red Bell Peppers

• 1 medium Eggplant, (about 10 oz), cut into 1/4-inch slices
• 2 medium Summer Squash, (about 1 pound), cut into 1/4-inch slices
• Olive Oil

• 1 1⁄2 cups Cheese, coarsely grated (recipe suggests Emmenthal, but I used a mixture of Swiss, goat gouda, and parmagiano-reggiano)
• 3 Eggs, lightly beaten
• 8 Basil Leaves, chopped
• sprig Fresh Oregano, a few sprigs, leaves removed and chopped
• Salt and Pepper

• 3 Tomatoes, ripe, cut into chunks
• 1 clove Garlic, lightly smashed (optional)

Description

What's A Terrine, You Say? I Don't Know Yet! But Boy Does This Look Delicious. Eggplant And Squash, Two Things That Are Not Only Colorful, But Oh So Good. This Layering Technique Of Roasted And Broiled Veggies With Cheesy Egginess Is Something I Can't

KitchenMonki