Ingredients:

  • 1/2 head garlic
  • Olive oil as needed
  • 1 cup vegetable stock
  • 1 tablespoon dry pectin
  • 2 yellow squash, peeled and very thinly sliced, peels reserved
  • 2 zephyr squash, peeled and very thinly sliced, peels reserved
  • 2 zucchini, peeled and very thinly sliced, peels reserved
  • 4 red bell peppers, tops, bottoms, and cores removed
  • 1/2 bunch lemon verbena, chopped
  • 3 sprigs tarragon, chopped
  • Salt and pepper to taste
RECIPE

Summer Vegetable Terrine

Jeremy Barlow

Sloco, Nashville, TN

In this summery terrine Jeremy Barlow showcases three types of squash: yellow, zephyr, and zucchini. Zephyr squash are small, slender, and are half green and half yellow. If you can’t find them, substitute one additional zucchini and one additional yellow squash.

Yield: 8 servings

Method:

Heat the oven to 350ºF. Drizzle the garlic with olive oil and wrap it in foil. Place on a small baking pan and roast until the garlic is soft, about 45 minutes. Remove from the oven and let cool for 15 minutes. Squeeze the cloves out of their papery peels and chop. Set aside.

Simmer the stock with the reserved squash peels. Add the pectin and cook until the stock becomes very thick, almost glue-like, about 10 minutes. Strain and reserve.

Coat a 9 x 9-inch pan with olive oil and evenly sprinkle the chopped garlic all over the bottom. Arrange the yellow squash in a single layer on the bottom of the pan. Make a second layer with the zephyr squash slices. Using a pastry brush, brush the zephyr slices with the thickened stock, then sprinkle with the chopped lemon verbena and tarragon. Make another layer with the zucchini slices. Using a sharp knife, make a slice through a side of each red bell pepper, Unroll the peppers so that they lay flat on your work surface, then use them to make another layer on top of the zucchini slices. Brush with stock and sprinkle with herbs. Repeat with the remaining yellow squash, zephyr squash, and zucchini slices, brushing with the thickened stock and herbs after every 2 layers.

Cover the pan with foil and bake at 375ºF for about 30 minutes. Check to see if a knife or fork can be inserted with little resistance. If not, return the terrine to the oven and bake for 15-minute intervals until done.

Serve the terrine immediately or up to a day later. If you decide to wait, place a heavy plate or pan on top of the baked terrine and refrigerate overnight. Unmold the terrine and slice into desired portions. Reheat in the oven or served chilled.