Summer Vegetable Terrine

10 ingredients
6 steps

Ingredients

  • 2 None red peppers, quartered and seeded
  • 2 None yellow peppers, quartered and seeded
  • 1 medium zucchini, thinly sliced lengthwise
  • 1 None red onion, thinly sliced
  • 1 tbsp olive oil
  • 1 tsp dried mint leaves
  • 10 oz feta cheese, crumbled
  • 2 tbsp coarsely chopped fresh dill
  • 2 tbsp coarsely chopped fresh flat-leaf parsley
  • 2 None tomatoes, thinly sliced

Directions

  1. 1
    Preheat the broiler. Grease a 1-quart ovenproof terrine dish or loaf pan; line with parchment paper, extending paper 2 inches over long sides for handles.
  2. 2
    Broil peppers, skin-side up, until skin blisters and blackens. Cover with plastic wrap for 5 mins. Peel away skin, then slice thinly.
  3. 3
    Preheat the oven to 400°F. Oil 2 baking pans and arrange zucchini on one and onion on other. Drizzle with oil; sprinkle with mint and season. Roast for 15 mins, or until tender.
  4. 4
    Combine cheese and herbs in small bowl; season.
  5. 5
    Place 1/3 of the zucchini on bottom of terrine. Top with 1/3 each of the onion, tomatoes, cheese mixture and peppers. Repeat layering with remaining ingredients. Cover with parchment paper.
  6. 6
    Bake for 20 mins. Cool on a wire rack. Cover with parchment paper. Weigh down with another dish filled with heavy cans. Refrigerate overnight.

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