Name: Summer vegetable terrine
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 2 red capsicums (bell peppers) (700g); 2 yellow capsicums (bell peppers) (400g); 1 zucchini (300g), sliced thinly lengthways; 1 red onion (300g), sliced thinly; 1 tablespoon olive oil; 1 teaspoon dried mint leaves; 2 tomatoes (300g), sliced thinly; 300 gram (9½ ounces) fetta cheese, crumbled coarsely; 2 tablespoon each coarsely chopped fresh flat-leaf parsley and dill

Summer vegetable terrine

Celebrate summer's seasonal vegetables with this colourful and healthy vegetable terrine. Make sure you remove it from the fridge well before serving, as it is most delicious when enjoyed at room temperature.

Serves 6

Cook

Ingredients

2 red capsicums (bell peppers) (700g)

2 yellow capsicums (bell peppers) (400g)

1 zucchini (300g), sliced thinly lengthways

1 red onion (300g), sliced thinly

1 tablespoon olive oil

1 teaspoon dried mint leaves

2 tomatoes (300g), sliced thinly

300 gram (9½ ounces) fetta cheese, crumbled coarsely

2 tablespoon each coarsely chopped fresh flat-leaf parsley and dill

Method

1.Preheat oven to 200°C/400°F. Oil 1-litre (4-cup) ovenproof terrine dish or loaf pan; line base with baking paper, extending paper 10cm (4 inches) over long sides.

2.Quarter capsicums; discard seeds and membranes. Roast capsicum, skin-side up, under hot grill or in very hot oven, until skin blisters and blackens. Cover capsicum with plastic or paper for 5 minutes; peel away skin then slice thinly.

3.Meanwhile, place zucchini and onion on separate oiled oven trays. Drizzle with oil, sprinkle with mint; season. Roast, uncovered, about 15 minutes or until tender.

4.Combine cheese and herbs in small bowl; season.

5.Place one-third of the zucchini over base of terrine dish, top with one-third each of the onion, tomato, cheese mixture and capsicum. Repeat layering with remaining ingredients. Cover with baking paper.

6.Bake terrine 20 minutes; cool. Cover terrine with baking paper, weight with another dish filled with heavy cans; refrigerate overnight.

To save time, you can use purchased roasted capsicum. Serve with a mixed green leaf salad.
Note

Women's Weekly Food

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