cooking grade olive oil as necessary
4 medium to large red potatoes
4 medium zucchini
1 large walla walla onion
4 ears of corn
3 garlic cloves
1/2 C high quality olive oil
Use a Benriner or other mandolin to slice the potatoes into 1/4″ thick slices. Lightly grease two half-sheet pans and place the potatoes in one layer on the pans. Lightly coat the potatoes on top with oil and then salt the potatoes. Place in a 425 degree oven for 15 minutes or until cooked through and tender, but not crisp. Repeat with the zucchini, cooking for 7 minutes instead. You do not want the zucchini to become mushy, just tender and cooked through.
Slice the walla walla onion into a half-inch wide julienned pieces. Spread on a sheet pan and toss with oil and salt. Roast at 425 degrees approximately 10 minutes or until beginning to char.
Heat a skillet with a layer of oil to medium-high heat. Add the whole garlic cloves and sautee until browned on all sides. Shave the corn kernels from the cob and add to the skillet. Sautee the kernels until cooked through, about 8 minutes, stirring regularly. Salt to taste. Puree the corn kernels and slowly add the high quality olive oil until the mixture is smooth. Salt again to taste.
Lightly grease the inside of a loaf pan and line it with parchment paper. Begin layering the terrine with the potatoes. Then zucchini, then onions, then corn puree. You don’t need to have a full layer of onions. There should be spaces between them. The corn puree will fill the wide crevices. Start the second layer of potatoes, then zucchini, and so on. Keep layering until you run out of vegetables. End with a layer of potatoes. Put a layer of parchment paper on top of the vegetables. Take a second loaf pan and press it down into the first loaf pan and fill the second one with water. Chill the loaf pans in the refrigerator at least two hours.
Remove the loaf pans from the refrigerator and turn out the terrine. Remove the parchment paper and slice the terrine into 1 inch thick slices to serve.