- 1 each Medium green Zucchini -- 1/8 inch slices longways
- 1 medium-large tomato -- slice 1/4 inch thick
- 8 ounces Mozzarella cheese -- slice 1/4 inch thick
- 1/2 bunch Fresh Basil -- pick leaves, remove stems, wash, clean
- to taste Olive Oil, Extra Virgin preferred
- to taste Balsamic Vinegar
- to taste salt & pepper
Lightly oil grill. Turn grill on high and let sit until smoking hot
Lightly toss sliced zucchini with olive oil and salt and pepper
Grill zucchini, turning only once, until softened and grill marks are on both sides of vegetable. Let cool
Prepare a small round bowl, coffee cup or desired round size of finished terrine by lining with seran wrap, pressing the wrap inside the bowl.
Starting at the top of the bowl, line bowl with cooled slices of zucchini with the nicest grill marked sides facing he bowl side of the terrine. Try not to overlap more than a 1/4 inch. Line entire inside of bowl with a 1/8 inch thick layer of grilled zucchini
Lightly salt and pepper the tomato slices. Place a slice of tomato in the bottom of the bowl so that it lays flat and reaches the edges of the bowl.
Next, a layer of basil leaves without overlapping.
Next, a layer of Mozzarella cheese. Make sure cheese lays flat reaching the edges of the terrine bowl.
Continue this layering, like a lasagna, until you reach the top of the terrine bowl.
Once the bowl is filled, cover the terrine with the seran wrap coming out of the bowl. Lightly press down on top (bottom) of the terrine lightly compressing the layers.
Place in refrigerator until all terrines are made and you are ready to serve.
Remove the over lapping seran wrap, turn terrine over onto serving plate and terrine should now be on center of plate once bowl is removed. Remove seran wrap.
Serve with a drizzle of Extra Virgin Olive Oil and balsamic vinegar and perhaps a bed of spring greens for garnish.
Repeat until all product is used.