The days of aspic jellies and mousses are long gone as terrines make a welcome comeback. Roasted vegetable terrine is a great way to use summer vegetables and is best made in advance so that the flavours can develop.
Roasted vegetable terrine
- 50ml olive oil
- 2 garlic cloves, finely chopped
- 100ml fresh basil, torn
- 2 yellow peppers, seeded and sliced
- 2 green peppers, seeded and sliced
- 2 red peppers, seeded and sliced
- 2 aubergines, sliced
- 200g baby marrow, sliced
- salt and freshly ground black pepper, to taste
- 50g goat’s cheese, crumbled
- 100g black olives, pitted and sliced
Preheat the oven to 180°C.
Mix together the olive oil, garlic and 50ml basil. Place the vegetables neatly on a baking tray, drizzle with the garlic mixture, and season.
Bake until cooked and slightly burnt. Remove the baby marrow and aubergines first as they will be ready before the peppers. Once the peppers are ready, place in a plastic bag and leave to sweat, about 10 minutes. Carefully remove the skin from the peppers under cold water and drain.
Line an 8cm x 4cm loaf tin with plastic wrap, leaving a 4cm overlap on each of the short ends. Start by placing the red peppers on the bottom of the loaf tin and cutting to fit if necessary. Cover the peppers with a layer of aubergines and baby marrow, and top with the remaining basil leaves, goat’s cheese and olives.
Continue making layers, ending with the peppers. Fold the plastic wrap over the vegetables and weigh down the terrine with several cans of food. Refrigerate overnight.
To serve, place a cutting board over the terrine and flip the terrine over onto the board. Remove the plastic wrap and, using a serrated knife, cut the terrine into slices.
Cook's tip: Terrines are usually served as a first course but they go just as well as a side dish to meat and fish.