Terrine With Aromatic Herbs

Preparation:

Preparation: Clean the vegetables and cut the carrots and courgettes into cubes, the green beans into chunks and the leek into rounds. Boil the carrots, peas and green beans for about ten minutes in boiling salted water. Separately, also boil the courgettes, herbs and leek for 5 minutes. Drain the vegetables well, transfer them to a non-stick pan and, without adding seasoning, let them dry well over moderate heat. Then transfer them to a bowl and let them cool. Beat the eggs with the chopped herbs, salt and pepper, then add the mascarpone and the vegetables and mix well. Line a baking tray with greased greaseproof paper, pour the prepared mixture into it and cook, covered, in a preheated oven at 220 degrees for about 35-40 minutes. In the meantime, blanch the tomatoes for one minute in boiling water, then drain them, remove the peel and seeds and cut them into cubes. Then sauté them for a few minutes in a pan over high heat with a large knob of butter, then salt and pepper to taste. When cooked, let the terrine rest for a few minutes at room temperature, then cut it into thick slices and serve it with the prepared tomatoes.