Mediterranean vegetable terrine | Women's Weekly Food
A vibrant Mediterranean vegetable terrine perfect for light lunches or starters, packed with flavor and color. Serves 8.
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.womensweeklyfood.com.au.
Ingredients
- 2 red capsicums (bell peppers) (700g)
- 2 eggplants (1kg), sliced thinly lengthways
- 2 green zucchini (240g), sliced thinly lengthways
- 150 grams (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 grams (3½ ounces) mixed salad leaves
- 1/2 cup (125ml) extra virgin olive oil
- 10 grams (½ ounce) baby spinach leaves
- 1 tablespoon finely grated lemon rind
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