Char Grilled Vegetable Terrine Recipes

Ingredients :

8

10 slices

8 slices

350g

2

45g

3

85g

100g

large slices chargrilled eggplant, drained

chargrilled red capsicum, drained

chargrilled zucchini, drained

ricotta

cloves garlic, crushed

rocket leaves

marinated artichokes, drained and sliced

semi-dried tomatoes, drained and chopped

marinated mushrooms, drained and halved

1. Line a 23.5x13x6.5cm loaf tin with plastic wrap, leaving a generous overhang on each side.
2. Line the base with half the eggplant, cutting to fit.
3. Next layer  in half the capsicum, then all of the zucchini.
4. Beat the ricotta and garlic together until smooth.
5. Season, then spread evenly over the zucchini.
6. Press down firmly, and top with the rocket leaves.
7. Arrange the artichoke, tomato and mushrooms in three strips over the rocket.
8. Top with another layer of capsicum and finish with the eggplant.
9. Cover securely with the overhanging plastic wrap.
10. Top with a piece of cardboard and weigh it down.
11. Chill overnight.
12. Peel back the plastic wrap and carefully turn out the terrine onto a plate.
13. Remove the plastic wrap and cut into thick slices to serve.

Serves 8

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