My vegetable terrine-a layered vegetable dish with summer yellow squash, tomato, sweet Anaheim chili pepper, olive oil, balsamic vinegar, salt, pepper, and dill. Vegetables are sliced thin, roasted in the oven with olive oil and herbs, then layered (alternating vegetable colors in each layer) into a (cling wrap lined) loaf pan. Then put in the refrigerator with a weight on it to compress layers. Slice it from top to bottom in l” slices, into colorful stripes. Serve cold with balsamic vinegar. Also good as a vegetarian dish-as you are layering, add some cheese (Parmesan or Fontina is quite good) and before service, reheat in 350 degree F oven for about 20 minutes until the cheese melts-Yummy.
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