Provençal roasted vegetable & goat's cheese terrine

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1. Preheat the oven to fan 170C/ conventional 190C/gas 5. Quarter peppers lengthways. Remove the seeds and stems. Arrange the pepper quarters skin side up on an ovenproof tray and drizzle with a couple of tablespoonfuls of the olive oil. Sprinkle with a little salt and throw in 2 or 3 garlic cloves, some of the thyme and a bay leaf. Cover the tray with foil, then roast in the oven for 45-55 minutes until the peppers soften and start to turn brown in patches.
2. Meanwhile, cut the ends off each aubergine and cut a slice off lengthways so they sit flat, then cut into thin, neat slices. Arrange on lightly oiled baking trays, in a single layer so they cook evenly (see tip). Drizzle with the remaining olive oil, turn the slices in the oil, then squeeze lemon juice on top. Season well and add the remaining garlic, thyme and bay leaf. Roast uncovered with the peppers for 20-25 minutes until softened and lightly browned. Remove.
3. While everything is roasting, rub the inside of a 1.4 litre bowl with a little oil, then line it with two layers of cling film so it flops generously over the edge. Press the film against the inside of the bowl with a clean tea towel - this will give a neater finish to the terrine.
4. Remove the roasted peppers from the oven and immediately tip into a bowl along with their cooking juices (reserve the garlic). Cover the bowl tightly with cling film and leave for 10 minutes before peeling. Don't worry if you can't get all the peel off, it won't affect the finished dish. Set the peppers aside with the aubergines and all the roasted garlic.
5. Line the bowl with the slices of roasted aubergine, placing them upright and overlapping each slice, and leaving a little peeping over the top of the bowl.
6. Arrange a couple of pieces of red and yellow pepper in the bottom of the bowl and slightly up the sides. Press down with your fingers.
7. Slice one of the goat's cheeses and lay half the slices over the peppers in the bowl (see tip and small pic far right). Place half the remaining yellow peppers in a layer over the cheese, followed by half the remaining red peppers. Repeat with layers of the remaining cheese slices and peppers, so they are all used up.
8. Fold the ends of the aubergine slices over the red peppers to form a flat top. Use any broken bits to fill in any gaps. Press and pack everything down with your fingers. Bring the excess cling film over and prick with a sharp knife so that the oil can escape. Cut out a circle of cardboard slightly smaller than the diameter of the bowl and wrap it in two layers of cling film. Put this on top of the aubergines and then add weights or cans. Leave to press in the fridge for at least 12 hours. (You can make the terrine up to 2 days ahead.)
9. To make the vinaigrette, gently heat the extra virgin olive oil until just lukewarm. Roughly chop half the basil (reserving the rest for garnish), then peel and slice or halve 3 of the roasted garlic cloves (use the remainder to mash into potatoes or sauces). Add to the oil along with the orange zest and juice, and the caster sugar, if using. Pour into a bowl and leave so the flavours can intermingle. (You can make this up to a day ahead.) When ready to serve, strain and season with salt and pepper to taste.
10. To serve, remove the weights and card, unfold the film and turn out the terrine by placing a board over the bowl and inverting. Drain off any excess oil and peel off the cling film. Slice the terrine with a sharp knife - cut in half, quarters, then eighths, supporting it with your hand as you do so. Cut the remaining goat's cheese into cubes. Put a slice of terrine on each plate, surround with pieces of tomato and cheese and garnish with basil. Finish with a drizzle of vinaigrette (you may have some left over, but it will keep for several days).

Per serving

367 kcalories, protein 7g, carbohydrate 8g, fat 34 g, saturated fat 3g, fibre 3g, salt 0.71 g

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Ingredients

• 2 red peppers
• 2 yellow peppers
• 100ml/3½ fl oz virgin olive oil
• 1 large head of garlic , in cloves, unpeeled
• a few sprigs of thyme
• 2 bay leaves
• 1 large or 2 medium aubergines
• juice 1 lemon
• 2x 150g fresh soft goat's cheese
• sundried tomatoes , to serve

FOR THE VINAIGRETTE

• 100ml/3½ fl oz extra-virgin olive oil
• 1 small bunch of basil
• zest of 1 orange , and the juice
• pinch of caster sugar (optional)

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 1 hr

Vegetarian, Super healthy

Ingredients

• 2 red peppers
• 2 yellow peppers
• 100ml/3½ fl oz virgin olive oil
• 1 large head of garlic , in cloves, unpeeled
• a few sprigs of thyme
• 2 bay leaves
• 1 large or 2 medium aubergines
• juice 1 lemon
• 2x 150g fresh soft goat's cheese
• sundried tomatoes , to serve

FOR THE VINAIGRETTE

• 100ml/3½ fl oz extra-virgin olive oil
• 1 small bunch of basil
• zest of 1 orange , and the juice
• pinch of caster sugar (optional)

Per serving

367 kcalories, protein 7g, carbohydrate 8g, fat 34 g, saturated fat 3g, fibre 3g, salt 0.71 g

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