Roasted Vegetable Terrine with Parsley Sunflower Seed Pesto

Step 1

For the pesto, pulse garlic in food processor until minced. Add sunflower seeds and parsley, and blend until finely chopped. Add oil, lemon juice, and salt, and blend until smooth. Set aside or store in airtight jar in the refrigerator for up to 1 week.

Step 2

For the terrine, preheat broiler to high. Place peppers skin side up on large baking sheet, about 1/2 in (1.25 cm) from heat. Broil for 5 to 10 minutes, or until pepper skin is blistered and mostly blackened. Remove from oven and set aside.

Step 3

Heat large grill pan or large cast-iron skillet to medium-high. Brush eggplant with half of the avocado oil. Place in pan or skillet and cook on first side for 5 to 8 minutes. Reduce heat to medium, flip and cook on second side for 5 to 8 minutes longer, or until very soft. Remove from pan or skillet and set aside. Use the method for the eggplant to cook zucchini.

Step 4

To assemble the terrine, line standard loaf pan with parchment paper, allowing overhang on all sides. Beginning with eggplant, add single layer to bottom. Next, spread a thin layer of pesto. Next, top with layer of zucchini and peppers. Repeat with remaining ingredients, pressing down very firmly on each layer to compact.

Step 5

Fold parchment overhang over assembled terrine, press down once more to compact, and place loaf on baking sheet (to avoid spillage). Cover any exposed terrine with more parchment paper or place plate on top. Chill for at least 3 hours.

Step 6

To serve, remove terrine from loaf pan using parchment overhang. Thickly slice using serrated knife. Serve chilled.