Roasted vegetable terrine – Food & Home Magazine
If you're looking for a way to use summer vegetables in an interesting way, roasted vegetable terrine is the answer. This is perfect for a warm afternoon.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
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
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