Caramelized Onion, Zucchini, and Roasted Red Pepper Terrine

  • 2 Spanish onions
  • 1 red pepper
  • 1 medium zucchini
  • 2 Tbsp shredded parmesan
  • Olive oil
  • Kosher salt and fresh cracked black pepper

Cut off the root and stem end of the onions, cut them in half, then slice root to end about 1/8 inch thick (julienne). In a large skillet with a lid over very low heat, add about 3 Tbsp of olive oil, the onions and a sprinkle of salt and pepper.  Mix and cover.  Caramelized onions are best if they cook very slow over low heat for about 30-40 minutes.  Let them cook, stirring them every 10-15 minutes until they are golden brown and very soft.  When they are done, set them aside and let them cool.

Lightly toss the pepper in olive oil, season with salt and put in 400ºF oven on a small baking tray. After 15-25 minutes, the skin will start to blacken; take it out and cover the pan with foil to steam. After it has steamed for five minutes, take it out and remove the skin, seeds, and stem.

Slice the zucchini into very thin medallions and begin to assemble the terrine, seasoning with salt and pepper. Place one layer of zucchini along the bottom, then cover with a thin layer of caramelized onions, then tear the red pepper into pieces just big enough to create a layer over the onions. Sprinkle a layer of parmesan cheese above the pepper, and then repeat the process from zucchini to parmesan until the terrine is filled.

Bake at 375º until the parmesan layer on top begins to brown, about 15 or 20 minutes.