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1
Place the eggplant and zucchini slices in a colander in the sink, sprinkle with salt, and let drain for at least 1 hour.
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2
Rinse well and blot dry with paper towels.
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3
In a large skillet, heat the oil over very low heat, toss in the onions and garlic, and cook until soft, about 20 minutes.
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4
Toss the zucchini and eggplant with just enough olive oil to coat them.
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5
Season with the salt, pepper and herbs.
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6
Place on an aluminum foil-lined baking sheet.
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7
Bake in a preheated 350-degree Fahrenheit oven until just tender, about 20 minutes.
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8
Oil a 4 - 6 cup terrine or loaf pan and layer in the zucchini and eggplant, then the red and yellow peppers, then the onion and garlic mixture along with the minced parsley.
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9
Reduce the oven temperature to 300-degrees Fahrenheit.
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10
Place the terrine, covered with a sheet of aluminum foil, in a large pan filled with hot water that reaches halfway up the sides of the terrine.
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11
Bake for 1 hour.
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12
Remove the terrine from the water and cool to room temperature.
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13
Cover with plastic wrap and place a weight on top (such as a foil lined brick).
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14
Refrigerate for 24 hours.
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15
(Can be made up to 3 days ahead and kept in the refrigerator).
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16
Blot up any excess oil and juices.
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17
Unmold onto an ovenproof platter.
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18
Top with pieces of chevre and pecans.
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19
Before serving, if preferred, place in a preheated 350-degree Fahrenheit oven until the cheese is hot or can be served at room temperature.
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20
Pour the vinaigrette over the top and around the base of the terrine (refer to note # 3).
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21
Place extra pecans around the base as well.
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22
Serve with lots of crusty French bread to sop up the vinaigrette.
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23
NOTE # 1: Herbs used can be any of your choice and can vary on quantity to your taste.
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24
It's wonderful with fresh basil leaves layered through out and/or pesto layered is very delicious.
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25
I've used differnet herbs at different times such as herbes de Provence, Italian seasoning, thyme, a bit of rosemary, etc.
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26
It's all a matter of individual taste.
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27
RASPBERRY VINAIGRETTE:.
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28
Combine all of the ingredients in a food processor fitted with a metal blade or in a blender.
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29
Taste and adjust for seasonings.
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30
(Can be made up to 5 days in advance and refrigerated).
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31
NOTE # 2: Saute the pecans in in 2 - 4 tablespoons olive oil for 5 - 10 minutes over medium heat, until fragrant.
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32
Or - simply toast them in the oven until lightly browned and fragrant.
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33
NOTE # 3: The full amount of the Raspberry Vinaigrette is not meant to be used all at once in this recipe, but rather use more if necessary if people prefer.
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34
The remainder of the vinaigrette can be used for other uses such as served over cooked broccoli, asparagus, or chard, etc.
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35
Also good on pasta, rice, or seafood salads.
