For me, firing up the grill should not be just for a single meal. So lots of veggies get grilled and this terrine usually makes an appearance in a day or two. You can easily use mozzarella in place of the chevre, but I find it too heavy; the chevre just melts into the tomato puree and basil and lets the veggies shine through as the highlight.
Summer grilling season doesn't last long, so don't wait to make this. And if you have that summer affliction, I mean abundance, of summer squash, here's the perfect antidote!
Grilled Vegetable Terrine
(makes 1 deep 9 inch pie dish)
1 large zucchini, grilled
2-3 large yellow squash, grilled
1 large red bell pepper, grilled
1/2 cup pureed tomatoes
2 loose cups basil, chopped
5 oz chevre
1/2 cup fine bread crumbs
1 large clove garlic, minced
3 tablespoons olive oil
Preheat oven to 400 degrees. In a 9 inch round glass dish layer half of grilled veggies, spoon over half of tomato puree, add half of basil, dot with half of chevre. Repeat layer. Heat skillet over medium high heat. Add oil and saute garlic until it just begins to turn golden. Add bread crumbs and stir immediately since it will absorb all of the oil. Saute another 2-3 minutes until crumbs begin to look more dry than moist. Spoon crumbs over top and season with salt and pepper. Bake for 30-35 minutes until juices are bubbling along edges. Remove from oven and allow to cool for 5 minutes. Serve.