Name: Roast vegetable terrine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 3 large red capsicums; 2 medium yellow capsicums; 3 large zucchinis, sliced 3-5 mm lengthways; 2 medium eggplants, sliced 3-5 mm lengthways; 1 large garlic clove, crushed; 1/4 cup olive oil; 1/3 cup extra virgin olive oil; 1/3 cup picked basil leaves, plus extra for top

Roast vegetable terrine

This vegetarian terrine is as tasty as it is colourful, packed full with char-grilled vegies and hints of garlic throughout.

Serves 8

Prep

15M

Cook

30M

Total

45M

This tasty vegetarian terrine makes a spectacular centerepiece for the Christmas table.

Ingredients

3 large red capsicums

2 medium yellow capsicums

3 large zucchinis, sliced 3-5 mm lengthways

2 medium eggplants, sliced 3-5 mm lengthways

1 large garlic clove, crushed

1/4 cup olive oil

1/3 cup extra virgin olive oil

1/3 cup picked basil leaves, plus extra for top

Method

1.Preheat char-grill or barbecue plate on medium. Line a 20 x 10cm loaf pan or terrine mould with plastic wrap, allowing edges to overhang.

2.Place all vegetables in a bowl. Add olive oil, and season to taste. Toss well.

3.Char-grill capsicums until skin is black and blistered and flesh is soft. Cover and cool, then peel away skin.

4.Char-grill all remaining ingredients for 1-2 minutes each side, until cooked and marked by the grill. Place in another bowl, season to taste and toss with extra virgin olive oil and basil leaves.

5.Layer strips of zucchini, overlapping slightly, across the base of the pan, with ends extending up the sides. Layer remaining vegetables in alternating colours with basil leaves, finishing with eggplant.

6.Pour any excess oil over and fold plastic wrap over vegetables to enclose. Weigh down with heavy cans. Chill overnight.

7.When ready to serve, upturn onto a platter. Carefully remove pan, then peel away plastic wrap. Scatter top with basil leaves. Serve sliced.

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