Chargrilled Vegetable Terrine

Preparation time:: 30 mins minutes

Serves:: 8

Recipe provided by: Better Homes and Gardens

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Ingredients

350g ricotta
2 cloves garlic, crushed
Salt and pepper, to season
8 large slices chargrilled eggplant, drained (sold at delicatessens)
10 slices chargrilled red capsicum, drained (sold at delicatessens)
8 slices chargrilled zucchini, drained (sold at delicatessens)
45g rocket leaves
3 marinated artichokes, drained and sliced
85g semi-dried tomatoes, drained and chopped
100g marinated mushrooms, drained and halved (sold at delicatessens)

Method

Line a 23.5cm x 13cm x 6.5cm loaf tin with plastic wrap, leaving a generous amount hanging over the sides. Place the ricotta and garlic in a bowl and beat until smooth. Season well and set aside.

Line the base of the tin with half the eggplant, cutting and fitting to cover the base. Top with a layer of half the capsicum, then all the zucchini slices. Spread evenly with the ricotta mixture and press down firmly. Place the rocket leaves on top of the ricotta. Arrange the artichoke, tomato and mushrooms in three rows lengthways on top of the ricotta.

Top with another layer of capsicum and finish with the eggplant. Cover securely with the overlapping plastic wrap. Put a piece of cardboard on top and weigh it down with weights or small food cans. Refrigerate overnight.

To serve, peel back the plastic wrap and turn the terrine out onto a plate. Remove the plastic wrap and cut into thick slices. It can be stored in the refrigerator for up to 2 days.