A terrine is a molded loaf that usually contains a forcemeat like pâté, but in the restaurant, we serve a vegetable terrine. And it involves layering eggplant, roasted red peppers, zucchini, yellow squash, and gruyere cheese.

Roasted eggplant goes in first.

The first step is using a mandoline to slice all the vegetables so they’re consistently thin. Then I brushed them with olive oil and roasted them. (Okay, I may have forgotten about the last tray of eggplant and ended up with a burnt tray, but Chef Karen is really sweet and said we had more than enough. Phew.)

After the veggies have cooled, you take the loaf pan, line it with plastic wrap and start layering your vegetables. Cook it in a combi (part steam, part roaster) oven and you’ll pull out a vegetable loaf that looks like this when slice and plated:

What you get when you order veg terrine at L’Ecole.

TIP OF THE DAY: Want to fill up white space on a plate? Brush it with pesto.