Vegetable Terrine for Two
Packed with the best produce from zucchini and squash to eggplant and rosemary, this terrine is absolutely delicious — and a sophisticated change of pace from a salad to start the meal.
- 1 Pan of Terrine (5 servings)
- 1 Pan of Quinoa
Preheat oven to 375°F. Place pan of terrine on center rack of oven, uncovered for 50-60 minutes, until most of the liquid has evaporated, and the top is golden-brown. Cool and allow terrine to set uncovered for 10 minutes before slicing. To heat quinoa: place pan of quinoa in oven at 375°F for 10 minutes, stir thoroughly once removed.