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Roast Pepper Terrine With Basil And Olives

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CATEGORY CUISINE TAG YIELD
Grains Sami Pepper, Potatoes 4 Servings

INGREDIENTS

4 Red peppers
2 Yellow peppers
2 Green peppers
2 T Extra virgin olive oil, plus
extra brushing
1 T Pesto sauce
1 Clove garlic, peeled and
crushed
Salt and freshly ground
black pepper
5 Ripe, full-flavoured
tomatoes skinned qrtrd
dseedd
1/2 Fresh basil, torn
Fresh basil
Black olives
Extra virgin olive oil
Balsamic vinegar

INSTRUCTIONS

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. Lightly
oil a deep 450g/1lb loaf tin, and line with clingfilm. Mix together
the pesto sauce, garlic and seasoning. 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. 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. 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"
<mega-bytes@email.msn.com> on Feb 20, 1998

A Message from our Provider:

“How impersonal God seems is a measure of the distance you have put between yourself and God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 186
Calories From Fat: 41
Total Fat: 4.8g
Cholesterol: 1.1mg
Sodium: 389.1mg
Potassium: 1272.5mg
Carbohydrates: 33.6g
Fiber: 11.8g
Sugar: 9g
Protein: 8g


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