THE DAIRY KITCHEN
Warm Layered Vegetable Terrine
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
30 MINS
Cooking
20 MINS
This stunning terrine looks amazing and is actually very easy to do. If orange vincotto is unavailable substitute balsamic glaze.
Ingredients
olive oil, for cooking2 medium eggplants, peeled and cut into 5mm thin slices
2 medium zucchini, cut into 5mm thin slices
2 red capsicum, quartered
1 yellow capsicum, quartered
1/4 cup tomato paste
1 cup grated vintage cheddar cheese
1 cup lightly packed basil leaves
100g vintage cheddar, extra, shaved
orange vincotto, to drizzle
Method
- Heat a char-grill pan and drizzle with olive oil. Char-grill the egpplants and zucchini until golden brown, reserve. Place capsicums under a hot grill, skin side up and cook until skins have blackened. Transfer to a plastic bag and seal. Allow the capsicum to steam for 5 minutes and then remove the blackened skins and discard.
- Spread the base and sides of an 11 x 21cm loaf pan with 1 tablespoon tomato paste. Reserve four slices of eggplant to finish the stack. Layer 1/3 of the remaining eggplant, followed by 1/3 of the zucchini in the base of the loaf pan. Spread with 1/3 of the remaining tomato paste and top with 1/3 cup of the grated vintage cheddar.
- Top with four quarters of the red capsicum and 1/3 of the whole basil leaves. Repeat layers twice more alternating the capsicum, red, yellow, red.
- Finish the stack with extra eggplant slices and bake at 200°C for 20 minutes or until cheese has melted. Allow to rest for 15 minutes before cutting into four slices.
- Place slices onto serving plates and top with extra shaved vintage cheddar and drizzle with orange vincotto.