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Midlands vegetable terrine

Ingredients 10
Servings 6


  • 1
    medium tomatoes, skinned, seeded and quartered
  • 125
    olive oil
  • 30
    balsamic vinegar
  • salt and milled black pepper
  • 3
    medium aubergines, peeled and thickly sliced
  • 4
    large red sweet peppers
  • 4
    large yellow sweet peppers
  • 10
    medium baby marrows, trimmed and sliced lengthways
  • 10
    large spinach leaves, stalks discarded, lightly steamed
  • 400
    feta cheese


Marinate tomatoes in oil, vinegar, salt and pepper for at least 3 hours, but preferably overnight. Brush brinjals on both sides with olive oil and bake at 200 ºC for 20 minutes, or until softened. Char-grill peppers until blackened, place in plastic bags, cool, then skin and seed them. Brush baby marrows with olive oil and pan-fry over high heat or grill until softened. Line a 28 cm ovenproof glass loaf pan with 2 layers of cling film, leaving enough overhang to cover top. Arrange spinach leaves in pan with enough overlapping to fold over top once pan is full. Layer half the tomatoes in bottom and season. Follow with brinjals, sweet peppers and half the baby marrows. Season. Top with cheese, cut into 1,5 cm thick strips, then remaining baby marrows and tomatoes. Season. Fold spinach and cling film over. Place another pan, the same size, on top and weight down with 3 cans of baked beans or a similar weight. Refrigerate for at least 24 hours to allow flavours to develop. Serve chilled.

Read more on: bake  |  grill

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