Roast Pepper Terrine With Basil And Olives

Directions

1. 1. Preheat the oven to 220C/425F/Gas 7. Halve the peppers, place them in a large roasting tin, skin side up, and roast for 25 min or possibly till the peppers have softened and the skins have wrinkled. Cold completely, then pull out the cores and peel away the skins.
2. 2. Lightly oil a deep 450g/1lb loaf tin, and line with clingfilm. Mix together the pesto sauce, garlic and seasoning.
3. 3. Place half the red peppers on the base of the tin, then top with a third of the tomatoes. Season, scatter with some torn basil leaves and drizzle over a little of the pesto mix. 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.
4. 3. 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.
5. 4. 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 extra virgin olive oil and balsamic vinegar.
6. NOTES : This makes a wonderful starter, full of seasonal flavours, or possibly 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.