Recipe - Roast Pepper Terrine With Basil And Olives

4 lg Red peppers
2 lg Yellow peppers
2 lg Green peppers
2 tablespoon Extra virgin olive oil; plus
extra brushing
1 tablespoon Pesto sauce
1 Clove garlic; peeled and
crushed
Salt and freshly ground
black pepper
5 Ripe; fullflavoured
tomatoes, skinned qrtrd
dseedd
One half pack Fresh basil; torn

TO SERVE
Fresh basil
Black olives
Extra virgin olive oil
Balsamic vinegar

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 minutes or until the
peppers have softened and the skins have wrinkled. Cool completely, then
pull out the cores and peel away the skins.

2. Lightly oil a deep 450g/1lb loaf tin, and line with clingfilm. Mix
together the pesto sauce, garlic and seasoning.

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 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.

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.

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 olive oil and balsamic vinegar.

NOTES : 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.
Recipe by: Safeway Magazine, June 1997 Recipe by Vegetarian site*
Posted to MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Feb 20, 1998