Vegetable Terrine

Name: Vegetable Terrine
Ingredients: 500 g (1 lb) roasted red capsicums (bell peppers), if you roast them yourself you will need 2–3 generous splash of good olive oil; 3–4 eggplants (aubergines); 2–3 zucchinis (courgettes); 1 bunch basil; approx. 350 ml (approx 12 fl oz/1½ cups) olive oil; freshly ground pepper and salt; 300 g (10 oz/1 cup) low fat cottage cheese; 2 tbsp dill; 2 tbsp parsley; 2 tbsp chives; juice of ½ lemon; 2 garlic cloves

Preparation info

Difficulty
Complex

Appears in

Home Made

By Yvette van Boven

Published 2011

About

Vegetables can be kept for a long time when preserved in oil. By applying pressure the moisture is pressed out and you are left with flavour. A perfect appetiser for approx. 10 people and served with leftovers for a tasty lunch.

Ingredients

For the terrine

3–4 eggplants (aubergines)
2–3 zucchinis (courgettes)
500 g

Starter
Side dish
Gluten-free
Vegetarian

Method

Cut all vegetables as thinly as possible on a mandolin or with a large sharp knife. Preheat the oven to 180°C (350°F/Gas 4). Grease 1 or 2 baking sheets with olive oil, rub with salt and pepper and cover with the eggplant slices. Trickle olive oil on the eggplants and sprinkle with sal