Recipe

Mediterranean vegetable terrine

This brightly coloured and healthy terrine makes a lovely light lunch, served with salad, or a perfect starter.

Oct 31, 2009 1:00pm
  • 55 mins cooking
  • Serves 8
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Ingredients

Mediterranean vegetable terrine
  • 2 red capsicums (bell peppers) (700g)
  • 2 eggplants (1kg), sliced thinly lengthways
  • 2 green zucchini (240g), sliced thinly lengthways
  • 150 gram (5 ounces) soft goat's cheese
  • 1/4 cup (60ml) pouring cream
  • 1 tablespoon lemon juice
  • 1/2 cup loosely packed fresh basil leaves
  • 100 gram (3½ ounces) mixed salad leaves
  • 1/2 cup (125ml) extra virgin olive oil
  • 1/2 cup loosely packed fresh basil leaves
  • 10 gram (½ ounce) baby spinach leaves
  • 1 tablespoon finely grated lemon rind

Method

Mediterranean vegetable terrine
  • 1
    Line 1.5-litre (6-cup) terrine dish with plastic wrap.
  • 2
    Quarter capsicums; discard seeds and membranes. Roast under grill (broiler) or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces in plastic or paper 5 minutes; peel away skin.
  • 3
    Cook eggplant and zucchini in lightly oiled large frying pan, in batches, until browned both sides. Remove from pan.
  • 4
    Combine cheese, cream and juice in small bowl.
  • 5
    Line base and sides of dish with two-thirds of the eggplant, draping eggplant over sides of dish. Place half the capsicum over base of dish; spread cheese mixture over capsicum then top with basil, zucchini, remaining capsicum and remaining eggplant. Fold overhanging eggplant at short sides over terrine then fold remaining eggplant over long sides to completely enclose terrine. Cover; refrigerate 30 minutes.
  • 6
    Meanwhile, blend or process basil and oil until smooth. Strain through small muslin-lined strainer into small jug.
  • 7
    Cut terrine into eight slices. Serve on salad leaves, drizzle with basil oil.

Notes

basil oil

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