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Grilled Vegetable Terrine

kept byDAPHNE
recipe byfeastmagazine.com
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Ingredients: 

12 large garlic cloves, brushed with oil
4 red bell peppers, halved, cored, seeded
4 yellow bell peppers, halved, cored, seeded
½ cup olive oil, plus more
2 large sweet onions, cut into ¼-inch slices, pierced with a skewer
1 eggplant, peeled, cut into ¼-inch discs
6 large plum tomatoes, cut lengthwise into ¼-inch slices
2 zucchini, washed, sliced lengthwise into ¼-inch slices
2 yellow squash, washed, sliced lengthwise into ¼-inch slices
3 large portabella mushrooms, sliced into ¼-inch thick slices
1 cup grated Asiago cheese
10 fresh basil leaves
salt and freshly ground black pepper


 

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