Instructions: Grilled Pepper

Preparation: Roast one red pepper over open flame until the skin is charred. Wrap the pepper in plastic wrap so that the skin can be easily removed later. Let cool and then proceed to peel. Reserve the juices from the roasted pepper for use later in the vinaigrette recipe.

Vegetable

Preparation: Slice the vegetables into 1/2-inch pieces. Baste with olive oil and season with salt and pepper.

Vinaigrette

Preparation: Combine shallot, garlic, Dijon and chopped basil leaves. To start the emulsion process, stir in balsamic vinegar. Add the reserved juices from the roasted pepper. This sequence will allow the juices to fortify the rest of the vegetables. Finish the mixture by slowly adding the olive oil. Mix thoroughly.

Basil Pesto

Preparation: Place all ingredients listed above in a food processor and process until the mixture reaches a puree consistency. Additional olive oil may be used to adjust the consistency of the mixture.

Assembly of the Terrine: (Note:
This recipe requires a 3-inch PVC pipe piece for the terrine mold. The PVC may be cut according to your individual specifications, and your local hardware store should be able to assist with this process.) Place the PVC piece in the center of an empty plate to serve as a mold. "Shingle" the vegetables within the PVC piece by layering them in the following order, adding a splash of vinaigrette between each vegetable layer: eggplant, yellow squash, purple onion, red pepper, zucchini and shitake mushroom caps. Top the tureen with julienned red pepper and drizzled balsamic vinaigrette.

Lift the PVC mold and arrange mozzarella pieces around the plate. Alternate cheese pieces with dollops of vinaigrette and Basil Pesto. Garnish entire plate with pieces of fresh basil.

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