This tasty vegetarian terrine makes a spectacular centerepiece for the Christmas table.
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
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Ingredients
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
Method
Roast vegetable terrine
- 1Preheat char-grill or barbecue plate on medium. Line a 20 x 10cm loaf pan or terrine mould with plastic wrap, allowing edges to overhang.
- 2Place all vegetables in a bowl. Add olive oil, and season to taste. Toss well.
- 3Char-grill capsicums until skin is black and blistered and flesh is soft. Cover and cool, then peel away skin.
- 4Char-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.
- 5Layer 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.
- 6Pour any excess oil over and fold plastic wrap over vegetables to enclose. Weigh down with heavy cans. Chill overnight.
- 7When ready to serve, upturn onto a platter. Carefully remove pan, then peel away plastic wrap. Scatter top with basil leaves. Serve sliced.
