Mediterranean vegetable terrine | Women's Weekly Food

Ingredients

• 2 red capsicums (bell peppers) (700g)
• 2 eggplants (1kg), sliced thinly lengthways
• 2 green zucchini (240g), sliced thinly lengthways
• 150 gram (5 ounces) soft goat's cheese
• 1/4 cup (60ml) pouring cream
• 1 tablespoon lemon juice
• 1/2 cup loosely packed fresh basil leaves
• 100 gram (3½ ounces) mixed salad leaves
• 1/2 cup (125ml) extra virgin olive oil
• 10 gram (½ ounce) baby spinach leaves
• 1 tablespoon finely grated lemon rind