Recipe By : Safeway Magazine, Jun 1997
Serving Size : 4 Preparation Time :1:00
Categories : Light Meal Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg Red peppers
2 lg Yellow peppers
2 lg Green peppers
2 tb Extra virgin olive oil --
- plus extra for brushing
1 tb Pesto sauce
1 cl Garlic -- peeled and crushed
Salt
Black pepper -- freshly ground
5 Ripe tomatoes --
- skinned, quartered, deseeded
1/2 Pkg fresh basil -- torn
To Serve:
Fresh basil
Black olives
Extra virgin olive oil
Balsamic vinegar
This makes a wonderful starter, full of seasonal flavours, or as a
delicious vegetarian lunch when served with a few slices of feta
cheese and some crusty bread. The ingredients can also be tossed
together in a bowl to make a tasty salad.
Preheat the oven to 220°C/425°F/Gas 7. Halve the peppers, place them
in a large roasting tin, skin side up, and roast for 25 minutes or
until the peppers have softened and the skins have wrinkled. Cool
completely, then pull out the cores and peel away the skins.
Lightly oil a deep 450 g (1 lb) loaf tin, and line with clingfilm.
Mix together the pesto sauce, garlic, and seasoning.
Place half the red peppers on the base of the tin, then top with
1/3rd of the tomatoes. Season, scatter with some torn basil leaves,
and drizzle over a little of the pesto mixture. Top with all the
yellow peppers before repeating the layering process with the green
peppers and the rest of the ingredients, finishing with the remaining
red peppers.
Cover the terrine with a sheet of clingfilm and place the tin on a
plate to catch any juices. Put some heavy weights on top of the
peppers and then leave overnight in the fridge to compress the
layers.
To serve, carefully remove the terrine from the tin and slowly peel
away the clingfilm. Cut into thick slices and serve with basil and
olives, and drizzled with the olive oil and balsamic vinegar.
