Yesterday as I was going through my newest cookbook “Vegetarian Cooking for everyday” I settled on a recipe that sounded very good and I also had most of the ingredients handy. It was a terrine of eggplant,zucchini,red pepper, ricotta,goat cheese, herbs and onion with a homemade tomato sauce. If it sounds like a lot of preparatory work, you would be correct. Though kitchen prepping never bothers me, this recipe took quite a bit of time, I wouldn’t recommend making this after work because you wouldn’t be eating for a good hour or so. The slicing of all the ingredients wasn’t that time-consuming, it was the sautéing of all the sliced vegetables separately that took the most time. After everything was ready, the layering of all the vegetables in individual ramekins, first the eggplant, then the zucchini, then the roasted red peppers followed by the cheese mixture, then the onions and topping off with the eggplant. The ramekins then go in a hot oven for 15 minutes and voila dinner is served. The funny part is that I cooked the recipe for the baby girl and since she had eaten cheese ravioli right after school, she wasn’t hungry for the small feast I had prepared for her. The hubby and I were very pleased with the results, the combination of the ricotta and goat cheese with the herbs really made the vegetables come alive. Tonight the baby girl will have it for dinner, I sure love the left over and technically she can’t consider it as a left over because she hadn’t had any yesterday.