Vegetable Terrine with Herbes de Provence

This is a beautiful recipe for entertaining that is made a day in advance. Colorful slices of vegetables are layered with goat cheese and carmelized onion and paired with a roasted red pepper sauce.
Based on a recipe from 5 Star Sensations, Montrachet, 1991, The Auxiliary of University Hospitals of Cleveland.

Prep Time2 hrs
Course: Appetizers, Prepare Ahead - Serve Later, Vegetarian
Servings: 8 servings
Author: Catherine Christiano



  • 2 zucchini
  • 2 yellow squash
  • 1 small eggplant
  • salt and pepper
  • 1 large onion thinly sliced
  • olive oil
  • 1 1/2 teaspoons chopped fresh thyme
  • 3 roasted red peppers seeded and cut in half
  • 12 ounces crumbled goat cheese


  • 1 roasted red pepper seeded
  • 1/2 cup olive oil
  • salt and pepper


  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons chopped fresh savory


  • Thinly slice zucchini, squash, and eggplant lengthwise, by hand or with a mandoline. Keep vegetables separate. Arrange zucchini flat on baking sheet, do not overlap. Season with salt and pepper. Broil 2- 3 minutes. Repeat for squash and eggplant. Reserve.
  • In small skillet, saute onion in olive oil until translucent. Season with salt, pepper, and thyme. Allow to cool.
  • Use a 10 x 4 inch terrine mold, or bread pan. Begin by layering eggplant, cutting pieces to lay flat, until it is about 1/2-inch deep. Then add layer of red peppers.
  • Evenly distribute crumbled goat cheese.
  • Keeping layers even, add yellow squash, then onions, and finishing with a layer of zucchini.
  • Cut a piece of cardboard same size as mold. Cover terrine with plastic wrap, place cardboard on top and press with a 2-pound weight (e.g. 2 pounds butter). Refrigerate overnight.
  • To serve, turn terrine upside down and remove from mold. Use a sharp knife to cut 1/2" thick slices. Place slices on pieces of aluminum foil and heat in oven before serving.
  • To make sauce, place roasted peppers in food processor and process until smooth. Continue processing and slowly drizzle in olive oil until smooth. Season with salt and pepper. Strain.
  • Serve terrine with Red Pepper Sauce and sprinkle with Herbes de Provence.