Chargrilled Vegetable Terrine


  • 1 large eggplant
  • 1 zucchini
  • 2 red capsicum
  • 350g ricotta
  • 2 cloves garlic, crushed
  • 45g rocket
  • 3 marinated artichokes, drained and sliced
  • 85g semi-dried tomatoes, drained and chopped
  • 100g marinated mushrooms, drained and halved


  1. Heat the grill to high. Slice the eggplant and zucchini lengthways into ½ cm thickness. Slice the capsicum lengthways into large pieces. Place sliced vegetables under the grill and cook on both sides until lightly coloured. Remove and cool.
  2. Line a 24 x 13 x 6 cm loaf tin with plastic wrap, leaving a generous amount hanging over the sides.
  3. Place the ricotta and garlic in a bowl and beat until smooth. Season with salt and pepper to taste and set aside.
  4. 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 of the zucchini slices.
  5. Spread evenly with the ricotta mixture and press down firmly. Place the rocket on top.
  6. Arrange the artichoke, tomato and mushrooms in three rows lengthways on top of the rocket. Top with the remaining capsicum and then eggplant.
  7. Fold the overhanging plastic wrap over the top of the terrine. Put a piece of cardboard on top of the terrine and weight it with small weights or food tins. Refrigerate overnight.
  8. To serve, peel back the plastic wrap and turn the terrine onto a plate. Remove the plastic wrap and cut the terrine into thick slices.


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