Quick & Easy

Roasted vegetable and mascarpone terrine

Wrapped in crisp prosciutto, this creamy vegetable terrine would make a delicious side dish or lunch served with salad.
16 Slice
1H 35M



1.Preheat oven to 200°C/400°F.
2.Quarter capsicums; discard seeds and membranes. Roast, skin-side up, until skin blisters and blackens. Cover capsicum with plastic or paper for 5 minutes; peel away skin, then chop capsicum finely.
3.Meanwhile, cook zucchini and eggplant, in batches, on heated oiled grill plate (or grill or barbecue) until tender; cool. Chop vegetables finely.
4.Reduce oven temperature to 180°C/350°F. Oil 8cm x 26cm (3 inch x 10 inch) bar pan.
5.Line base and sides of pan with prosciutto, leaving 7cm (3 inch) overhang on sides of pan.
6.Combine cheese and eggs in medium bowl; stir in vegetables and basil. Carefully spread mixture into pan; fold prosciutto over to cover mixture. Cover pan tightly with foil; place on oven tray.
7.Roast terrine 30 minutes. Uncover, roast about 30 minutes or until terrine is firm. Cool. Refrigerate terrine 3 hours before cutting into 16 slices.

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