Recipes
Roasted vegetable terrine
- A tasty alternative for the veggies in your family
- serves:6
- ready in one hour plus resting.
- 1 yellow pepper
- 1 green pepper
- 2 red peppers
- 2tbsp olive oil
- 1 aubergine
- 2 courgettes
- 1 leak
- 3 tbsp pesto sauce
- 1 yellow pepper
- 2*125g of Mozzarella, drained and sliced
- 1-Preaheat the oven to 200c/180c Fan/Gas6.line 2lb loaf tin with cling film. Slice each
pepper in half and remove the seeds and pith. Place the peppers on a backing tray and drizzle with half the olive oil. Cook in the oven for about 35 minutes,
until tender. Place the peppers in a plastic bag and leave them to cool. When they are cool enough to handle
, peel off and discard the skin.
- 2-Meanwile, slice the aubergine lenghtways into slices. Place the aubergine
and courgettes onto a baking sheet and drizzle with the remaining oil. Cook in the oven for25 minutes or until begining
to soften.
- 3-Remove the tough green ends from the leeks and trim off the roots.Cut the leeks in half lenghtways. Bring a saucepan of water to the boil
and fill a bowl with cold water.
- 4-
