Grilled Zucchini Terrine With Nicoise Olives and Herb
3 pounds of zucchini( each 6" long)
olive oil for grilling
salt and pepper to taste
3 Tbs finely chopped nicoise olives
( used kalamata)
1/4 cup chopped fresh basil
2 Tbs minced chives, parsley and tarragon
Sauce ingredients( Mix well):
1/2 cup mayo
1/2 tsp sherry vinegar
1 Tbs olive oil
Salt and pepper to taste
Slice the zucchini into thin lengthwise slices. Drizzle with olive oil and season with salt and pepper. Grill for about 1 minute per side. Transfer to a paper lined cookie sheet.
Mix the olives and herbs.
Line 2 (5-3/4 by 3-1/4x 2-1/2") loaf pans with plastic wrap. (hang over the sides of the pan) The zucchini will vary with width so you may need 2-3 slices to cover the bottom. Fill the pan sprinkle with some of the olive mixture and repeat with another layer of zucchini until the mold is 4/5ths full. Press down to compact as you go along. Fold over the plastic wrap to cover. Repeat with the second loaf pan. Place the terrines on top of a rimmed baking pan. Place an empty loaf pan on top of the terrine to weigh down and place a heavy item inside of the pan about the weight of a gallon of milk to compact. Chill for at least 6 hours but over night is best. Serve with the sauce.~