Roasted vegetable terrine – Food & Home Magazine

Ingredients

• 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