Brunches Recipes - Vegetable Terrine

Ingredients

• 8 large slices char grilled eggplant (aborigine), drained

• 10 slices char grilled red capsicum (pepper), drained

• 8 slices char grilled zucchini (courgette), drained

• 350 g (12 oz) ricotta cheese

• 2 garlic cloves, crushed

• 50 g (1 3/4 oz) rocket (arugula) leaves

• 3 marinated artichokes, drained and sliced

• 85 g (3 oz) semi-dried (sun-blushed) tomatoes, drained and chopped

• 100 g (3 1/2 oz) marinated mushrooms, drained and halved

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Method:

1. Line a 23 x 13 cm (9 x 5 inch) loaf tin with plastic wrap, leaving a generous overhang on each side. Line the base with half the eggplant, cutting to fit. Next layer in half the capsicum, then all of the zucchini.

2. Beat the ricotta cheese and garlic together until smooth. Season with salt and pepper, then spread evenly over the zucchini. Press down firmly, and top with the rocket leaves. Arrange the artichoke, tomato and mushrooms in three strips over the rocket.

3. Top with another layer of capsicum and finish with the eggplant. Cover securely with the overhanging plastic wrap. Top with a piece of cardboard and weigh it down. Chill overnight.

4. Peel back the plastic wrap and carefully turn out the terrine onto a plate. Remove the plastic wrap and cut into thick slices to serve.