Chargrilled Vegetable Terrine Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2--16 oz large containers ricotta
2 cloves garlic, minced
Salt and pepper, to season
8 large length wise cut slices grilled or can do in oven eggplant
10 slices grilled or oven cut length wise large slices Sweet potato
8 slices grilled zucchini or oven roasted cut length wise
bunch kale or spinach leaves with out stems or mix and use both
2 cans marinated artichokes, drained and sliced
1 1/2 cups semi-dried tomatoes, drained and chopped
2 large cans marinated mushrooms, drained and halved
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Directions: |
Directions:loaf pan tin with plastic wrap, leaving a generous amount hanging over the sides. Place the ricotta and garlic in a bowl and beat until smooth. Season well with salt and pepper. (I use crack black pepper and add in some Italian seasonings) and set aside.
Line the base of the tin with half the eggplant, cutting and fitting to cover the base.
Top with a layer of half the sweet potatoes, then all the zucchini slices. Spread evenly with the ricotta mixture and press down firmly.
Place the kale and spinach (remember you will be pressing down so wont be after its been settled)on top of the ricotta.
Arrange the artichoke, tomato and mushrooms in three rows lengthways on top of the ricotta.
Top with another layer of sweet potato and finish with the eggplant.
Cover securely with the overlapping plastic wrap.
Put a piece of cardboard on top and weigh it down with weights or small food cans. Refrigerate overnight.
To serve, peel back the plastic wrap and turn the terrine out onto a plate. Remove the plastic wrap and cut into thick slices. It can be stored in the refrigerator for up to 2 days. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour |
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