Roast Vegetable Terrine

1. 1

   Heat a grill pan on medium-high heat or preheat the grill to medium. Line an 8 x 4-inch loaf pan or terrine mold with plastic wrap, allowing edges to overhang.

2. 2

   Place all vegetables in a bowl. Add garlic and olive oil, and season to taste. Toss well.

3. 3

   Grill the peppers until the skin is black and blistered and flesh is soft. Cover and cool, then peel away skin.

4. 4

   Grill remaining vegetables for 1-2 mins each side, until grill marks appear. Place all vegetables in a large bowl. Season to taste. Toss with extra virgin olive oil and basil leaves.

5. 5

   Layer strips of zucchini, overlapping slightly, across the bottom of the prepared pan, with ends extending up the sides. Layer remaining vegetables in alternating colors with basil leaves, finishing with eggplant.

6. 6

   Pour any excess oil over the top. Fold plastic wrap over vegetables to enclose. Weigh down with heavy cans. Refrigerate overnight.

7. 7

   When ready to serve, unmold onto a platter. Carefully remove from pan then peel away plastic wrap. Garnish top with additional basil leaves. Serve sliced.

No additional tips available.