Vegetable Terrine

Instructions

1. 1

   First, wash the vegetables and cut them lengthwise to obtain long strips. Then grill them on a griddle or in a non-stick pan; just sear them briefly, enough to soften them and make them flexible. Finally, grease an ovenproof dish and assemble the vegetable terrine in the dish in this order: first a layer of zucchini, then a handful of Grana cheese, then slices of scamorza, and finally basil:

2. 2

   prepare the vegetable casserole

3. 3

   Then continue by adding a layer of peppers, a drizzle of oil, then a layer of eggplant, and finally another layer of Grana cheese, slices of scamorza, and basil. Create as many layers as there are vegetables. Finally, complete with a layer of zucchini, another sprinkle of Grana, and the last part of the scamorza, this time finely chopped; spread it on top. Then add a generous drizzle of oil and a few basil leaves. Finally, bake in a preheated oven at 180°C (fan-assisted 160°C) for about 40 minutes in the middle rack. In the last 5 minutes, turn on the broiler and move to the upper rack to promote golden browning. Remove from the oven and let cool in the dish for at least 15 minutes. Before unmolding or cutting slices, it is important that your vegetable casserole has set well. If you want well-defined slices like those shown, you will need to wait a few hours for it to set. A trick to get perfect slices is to let it cool completely and then reheat it in the oven for 15 minutes at 180°C, covering it with aluminum foil. Your Vegetable Casserole is now ready.

4. 4

   cook and serve the vegetable casserole