Individual Mediterranean Vegetable Terrines

Mediterranean Vegetable Terrine

A great entertainment starter rolling into the spring months; make this recipe a day ahead and serve when guests arrive with a simple green salad and a sprinkling of fresh pesto.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Makes: 4-6 people
Keeps: Best served on day of making

The Ingredients
5-6 red capsicums, spilt in half length ways
1-2 medium eggplants, sliced length ways
3 medium zucchinis, sliced into 4 length ways
100mL olive oil
3 large red onions
2 Tablespoons balsamic vinegar
1 Teaspoon brown sugar
2 Tablespoons tomato paste
200g goat’s cheese, optional

The Fun
Grill peppers until skin blister and blackens, place in to a bowl, cover with plastic wrap and set aside to cool for 10 minutes.
Heat Griddle Pan over medium heat, brush or spray eggplant and zucchini slices with oil on both sides. Cook vegetables for 3 minutes each side or until browned and softened. Remove from pan and repeat with remaining slices.
heat saute pan over medium heat, add olive oil & onions, cook for 5 minutes or until onions have softened but not brown. Add vinegar, sugar & tomato paste, reduce heat to low. Cook, stirring for 20 minutes or until jam consistency. Remove from heat, set aside to cool.
Remove skins from capsicums & line base and side of flexibake 1-cups with capsicum slices.
Cut vegetables to fit moulds, layer eggplant, onion jam, zucchini & goats cheese; repeat layers until all ingredients are finished.
Add goats cheese to the top layer & cover with slices of capsicum.
Cover terrine, weigh down and refrigerate for 24 hours.

Love amie x