Rainbow Vegetable Terrine -

Rainbow Vegetable Terrine

A delicious and pretty vegetarian dish that only requires crusty wholemeal bread or rolls and a tossed green salad to make a complete meal. When all the different coloured peppers are not available simply make up the shortfall with those colours that are available. Look out for other coloured peppers such as orange and purple to make this terrine even more colourful.

Ingredients

4 large eggplant (aubergines)
Salt
3 tablespoons olive oil
2 red peppers, seeded and quartered 2 green peppers, seeded and quartered
2 yellow peppers, seeded and quartered
200 g/6½ oz ricotta cheese, drained
3 tablespoons chopped fresh basil
Freshly ground black pepper

Details

Serves: 8

Method

1. Cut eggplant (aubergines) lengthwise into 1 cm/½ in thick slices. Place eggplant (aubergine) in a colander, sprinkle with salt and set aside to drain for 30 minutes. Rinse under cold running water, then pat dry with absorbent kitchen paper.

2. Brush eggplant (aubergine) slices lightly with oil, place on nonstick baking trays and bake for 20 minutes or until softened. Drain on absorbent kitchen paper.

3. Place red, green and yellow peppers, skin side up, under a preheated hot grill and cook for 10-15 minutes or until skins are blistered and charred. Place peppers in a plastic food bag or paper bag and set aside until cool enough to handle, then remove skins and set aside.

4. Place ricotta cheese, basil and black pepper to taste in a bowl and mix to combine.

5. Line base and sides of a 14 x 21 cm/5½ x 8½ in nonstick loaf tin with eggplant (aubergine) slices, allowing eggplant (aubergine) slices to overhang the sides of tin by 5 cm/2 in. Place a layer of red pepper in base of lined tin, then top with a layer ricotta mixture, a layer eggplant (aubergine), a layer green pepper. Repeat layers using a different coloured pepper each time until all ingredients are used. Fold overhanging eggplant (aubergine) over filling, cover with aluminium foil and bake for 45 minutes or until tender. Drain off any juices, cover with foil again, place a heavy weight on top and set aside for 1 hour. To serve, unmould and cut into thick slices.

Oven temperature 180°C, 350°F, Gas 4
576 kilojoules/138 Calories per serve - medium fibre; low fat

Related food category:

• Vegetable and Vegetarian Dishes