Roast Pepper Terrine with Basil and Olives
Try this Roast Pepper Terrine with Basil and Olives recipe, or contribute your own.
Suggest a better descriptionStill searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 2 tb Extra virgin olive oil; plus
- Fresh basil
- Extra Virgin Olive Oil
- Salt
- Balsamic vinegar
- 4 lg Red peppers
- 2 lg Yellow peppers
- 2 lg Green peppers
- 5 Ripe; full-flavoured
- Black olives
- 1 tb Pesto sauce
- 1 Clove garlic; peeled and
- 1/2 pk Fresh basil; torn
- TO SERVE
INSTRUCTIONS
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 MC-Recipe Digest by "Mega-bytes"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (340g) | ||
| Recipe Makes: 4 Servings | ||
|
|
||
| Calories: 93 | ||
| Calories from Fat: 8 (9%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 0.9g | 1 % | |
| Saturated Fat 0.1g | 1 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 14.1mg | 0 % | |
| Potassium 691.5mg | 18 % | |
| Total Carbohydrate 19.7g | 6 % | |
| Dietary Fiber 5.7g | 23 % | |
| Sugars, other 14g | ||
| Protein 3.3g | 5 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 93
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
REVIEWS
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.