- 1 pound garlic cloves (about 60 cloves), peeled
- Extra-virgin olive oil
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh thyme
- 2 large zucchini, stem and bottom end trimmed, cut lengthwise into 1/4-inch slices (discard core)
- 2 large yellow squash, stem and bottom end trimmed, cut lengthwise into 1/4-inch slices (discard core)
- 3–4 plum tomatoes, 1/4-inch slices
- 4 red bell peppers, roasted, cored, seeds and skins removed, cut into 3 or 4 large pieces
- 2 yellow peppers, roasted, cored, seeds and skins removed, cut into 3 or 4 large pieces
- 2 pounds goat cheese
- 3 eggs
Preheat oven to 350º F.
- Confit the garlic: Place garlic cloves in an ovenproof dish or pot and cover completely with olive oil. Tightly cover pot with lid or aluminum foil and bake 1 hour, until cloves are fork tender.
- Lightly grease two large baking sheets with olive oil. Arrange some of the zucchini and yellow squash slices in a single layer on the sheets. Season generously with salt, rosemary and thyme.
- Bake in 350 oven 1/2 hour. Remove from oven and transfer to a plate to cool. Repeat with the remaining vegetable slices.
- In a large bowl, combine the goat cheese with the eggs.
- Thoroughly grease a large terrine mold (16 by 3 by 3 inches) with olive oil. To assemble, start with the red peppers and layer each vegetable in the terrine. Top with a layer of goat cheese mixture, followed by a layer of garlic. Repeat the layering, ending with red peppers.
- Cover the terrine with a lid or foil and place it in a roasting pan. Fill the roasting pan with warm water to about halfway up the sides of the terrine. Place it in the oven and bake 1 1/2 hours.
- Remove from the oven and chill it immediately in an ice bath to stop the cooking.
- When cooled, unmold the terrine by running a knife around the edge and inverting it onto a cutting board. Cut into 3/4-inch slices, wiping the knife between cuts.
Serve at room temperature.