Delightful summer vegetable “terrine”

When we lived in Southern France, we had access to the most tasty and colorful vegetables – from the sweetest tomatoes and deep red bell peppers to the practically seedless courgettes and eggplants. This particular recipe, which is something between a frittata and a crustless quiche, used to show up once a week on the dinner table over the summer months. Here in Dubai, I serve it either cold or lukewarm with a tomato coulis and a side salad for a light-tasting meal during our sizzling hot summer. It also makes for a pretty appetizer when you have guests.

Ingredients

• 6-7 tbsp good quality olive oil
• 1 clove garlic, minced
• 1/2 onion or 2 spring onions, chopped
• 1 red bell pepper, julienned
• 2 small local courgettes or 1/2 big one, diced
• 1/2 eggplant, diced
• 2 big red Roma tomatoes (or any other very red tomato)
• 2 tbsp herbes de Provence
• 6 eggs
• 1/2 cup of heavy cream or creme fraiche
• Salt, pepper

Instructions

1. Prepare the vegetables:
   1. Preheat oven to 325F
   2. Place the tomato halves on a cookie sheet, add salt, pepper and drizzle with 1 tbsp olive oil. Put in oven for 25-30 minutes. Once caramelized and slightly dried up, set aside on a plate.
   3. Sauté the onion and garlic in 2 tbsp olive oil in a pan until translucent, about a minute on medium heat.
   4. Add bell peppers and sauté for another 10 minutes until cooked but still firm. Set aside to cool on a plate.
   5. Take the same pan and add the drained eggplant and courgettes over medium/high heat. Sauté for a good 10 minutes to “dry” them, making sure to scrape the pan with a wooden spoon so that they don’t stick to the bottom.
   6. When courgettes and eggplant are cooked through and slightly browned, add 2 tbsp olive oil and sauté for another 2 minutes. Season with salt and pepper and set aside to cool.
   7. In a large bowl, toss the roasted tomatoes, bell peppers, courgette and the eggplant mixture together.
   8. Add herbes de Provence. Adjust salt and pepper seasoning if necessary. Place the vegetables covered in the fridge until ready to use.
2.  Mix the eggs, 1 tbsp olive oil and cream together. Add salt and pepper to season.
3. Incorporate the cheese
4. Line a loaf pan with parchment paper and put vegetable mixture until the pan is 2/3 full
5. Pour in the egg mixture
6. With a fork, gently move the vegetables around making sure they are well coated with the egg mixture
7. Place in over for 30-45 minutes or until golden and firm to touch. It shouldn’t be watery at all.
8. Take out of the oven until lukewarm and then place in fridge for a few hours
9. Unmold, cut into slices and serve