You can add this one to your list of exciting Pesadik food (we served it on the last day of Pesach), but it’s really appropriate for any time of year. I am particularly fond of this dish, because it is made in advance and served cold — perfect for Shabbat and Yom Tov. It’s based on Emeril Lagasse’s Roasted Vegetable and Goat Cheese Terrine with Sun-Dried Tomato Sauce.

Go ahead and grab that recipe. In fact, use it as-is if you’d like a great dairy appetizer. The changes I made were:

* use an EZ-Foil loaf pan, instead of a terrine
* eliminate goat cheese mixture (for pareve-ness)
* add roasted asparagus, which I laid down the length of the terrine, so that when sliced, you would see nice green circles.
* used jarred roasted peppers instead of roasting them myself
* used two heavy cans instead of the brick
* popped the compressed terrine into the freezer for 20 minutes before serving, for easier cutting with a very sharp knife
* no croutons on Passover

This recipe is a lot of fun to put together, and the bright colors and creative presentation really impress a holiday table. And now that we’re approaching the summer months, you might consider grilling your veggies rather than oven-roasting them.

For a decent pictorial overview of the terrine-making process, check out Jorj Morgan’s site.