"So if you're looking for a festive dish to make ahead of time, one that requires very little actual cooking and will have even the staunchest carnivores reaching for a slice, say hello to my vegeterrine! Think of this as an antipasti apartment high-rise, where instead of spreading store-bought antipasti on a platter like a suburban sprawl, you stack the ingredients in a terrine dish (or loaf tin), cemented with creamy, dreamy jarred-artichoke dip that sets and binds the layers overnight in the fridge."
"Head to your local continental grocer or independent supermarket to find the best quality roasted veg in the deli section, ideally in olive oil. If you can't find grilled zucchini there, you can grill your own. Heat a barbecue or griddle plate until smoking. Using a mandoline, slice five to six medium zucchini lengthways into long, 3mm-thin strips. Pop on the barbecue (no oil needed) until tiger stripes form on the underside, then flip and allow to shrivel and soften so they're still pliable,"
A make-ahead vegetarian terrine provides a cool, low-effort festive centrepiece suited to hot December weather. Roasted and grilled vegetables are layered in a terrine or loaf tin and bound with jarred artichoke dip that sets in the refrigerator overnight. The terrine slices into attractive, Christmassy red-and-green portions ready to serve on the day. High-quality roasted veg from a continental deli works well, or zucchini can be grilled at home on a barbecue or griddle and sliced thin with a mandoline. Line the tin with grilled zucchini, alternate layers, chill until firm, then slice to serve.
Read at www.theguardian.com
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