Roast vegetable terrine

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

  • 15 mins preparation
  • 30 mins cooking
  • Serves 8
  • Print
This tasty vegetarian terrine makes a spectacular centerepiece for the Christmas table.


Roast vegetable terrine
  • 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
  • 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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