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Origin: France
Vegetable terrine
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A vegetable terrine that fits perfect for a light dinner, or to take with you in the picnic basket a warm summer day. It it easy and fast to make, and taste even better with a green salad on the side. You can use any vegetable you have at home to make a terrine, it's only to use your imagination to come up with the combination of the ingredients.

Ingredient List for 6 servings:
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2 Carrots
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2 Zucchini
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1 Chili Pepper red or yellow
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1 Onion
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10 Olives
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2 teaspoons Parsley
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4 Eggs
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4 tablespoons Heavy cream
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1 teaspoon Cumin
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1 teaspoon Olive oil
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1 pinch Salt
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1 pinch Black pepper
Oven temperature:
170 degrees Celsius
Instructions:
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Wash and peel the carrots and Zucchini, cut them in thin slices. Cut the olives.
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Peel the chili pepper and the onion in long stripes.
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Fry the vegetables in the olive oil and the parsley for 5-10 minutes in a frying pan.
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Stir the eggs, heavy cream, salt and pepper in a bowl.
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Place a big deep plate half filled with water in the middle of the oven.
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Preheat the oven at 170 degrees Celsius.
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Place a baking paper in a baking form that is smaller than the big plate in the oven.
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Pour the all the vegetables in the baking form and press it tight.
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Pour the liquid on top of the vegetables.
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Place the baking form in the deep plate with water and bake in the oven for 40 minutes.
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Take out the terrine from the oven and let it cool down, then place it in the fridge for 2 hours before serving.
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