6 tomatoes about 2-3 inches in diameter, or 8-10 plum tomatoes
3 medium to large green zucchini
2 medium to large yellow zucchini
2 eggplants, preferably slim
2 medium white onions, or 1 large
½ small green pepper
½ small red pepper
8 oz. sliced mushrooms
1/3 lb. Parmigiano Reggiano
4-5 tbsp. olive oil
1 pkg. fresh basil leaves
salt and pepper to taste
Preheat oven to 350º F.
Peel and slice the eggplants about ¼ to ½ inch thick; place on double layer of paper towel and salt (not too heavily) all over. Let sit for about 20 minutes, then rinse well and dry with paper towels. While they’re sitting, put each tomato in boiling water holding it in its center with a fork for 10 seconds, peel and slice ¼ to ½ inch thick and set aside. Slice the zucchinis, onions, and mushrooms all about the same thickness. Keep in separate piles. Cut the peppers lengthwise in half and remove the seeds and white membrane. Make long slices lengthwise about ¼ inch thick.
Spray terrine all over with Pam. Place overlapping eggplant slices all along one side. Get as many as you can in a long row. Place overlapping green zucchini in long row next to eggplant. Place overlapping tomatoes alternating with onion slices in a long row next to green zucchini. Place overlapping yellow zucchini slices in a long row next to tomato and onion slices. Sprinkle mushroom slices all over or place in long rows between vegetables. Place slices of green pepper and red pepper in two long rows between vegetables. Salt and pepper all over. Sprinkle basil leaves all over vegetables. Sprinkle 4 to 5 tbsp. olive oil over vegetables. Cover with aluminum foil and place on middle shelf in oven.
Cook terrine 30 to 40 minutes. While vegetables are cooking, shave parmesan with potato peeler into big pieces. Sprinkle all of the parmesan over the vegetables, put back in oven uncovered, and roast until just melted.
