Vegetable Terrine

Mine was served with seared tuna.

1/2 C. olive oil, plus extra for oiling pans
some exterior cabbage leaves from several different store cabbages, boiled al detente
1 zucchini, stem and bottom ends trimmed, cut lengthwise into 1/4-inch slices
1 yellow squash, stem and bottom ends trimmed, cut lengthwise into 1/4-inch slices
1 C. cauliflower florets cut into tiny pieces
16 ounces fresh chard, washed, stems removed, then blanched, squeezed dry, and coarsely chopped
Salt and freshly ground black pepper
10 ounces soft, mild goat cheese
2 Tb.minced fresh basil leaves
2 Tb. extra-virgin olive oil

Preheat the oven to 425 degrees F.  Line 2 large baking sheets with aluminum foil and lightly grease with olive oil. Arrange some of the cauliflower, zucchini, and yellow squash slices in a single layer on the sheets, slightly overlapping them. Brush with olive oil and lightly season with salt and pepper. Bake until soft and just golden around the edges, 8 to 10 minutes. Remove from the oven and transfer to a plate to cool. Repeat with the remaining vegetable slices.

In a large bowl, combine the goat cheese with the basil, parsley, and extra-virgin olive oil. Season, to taste, with salt and pepper and mix well.

In a 6-cup terrine (12 by 3 by 3 inches), arrange the cabbage leaves crosswise over the bottom and up the sides, overlapping the slices to completely cover the terrine. The ends of the slices should overhang the sides of the terrine. Top the cabbage with thin layers of chard, zucchini, yellow squash, and cauliflower. Crumble a layer of the goat cheese mixture on top, and repeat the layering with the remaining vegetable slices. Bring the overhanging cabbage slices up over the terrine. Wrap the terrine loosely in plastic wrap. Top with an equal-size terrine or a piece of cardboard wrapped in aluminum foil. Place a brick or heavy pot on top of the terrine and refrigerate for at least 8 hours or for up to 24 hours.

Remove the terrine from the refrigerator. Remove the weight and unwrap. Slice with a very sharp knife and serve 1 thick or 2 thin slices per person.