GRILLED VEGETABLE TERRINE

8 large slices grilled eggplant
10 slices grilled red bell pepper
8 slices grilled zucchini
1 1/3 cups ricotta cheese
2 garlic cloves, crushed
2 handfuls arugula
3 marinated artichokes, drained and sliced
1/2 cup sundried tomatoes, drained and chopped
2/3 cup marinated mushrooms, drained and halved

Line a 9x5x 2 1/2-inch loaf tin with plastic wrap, leaving a generous overhang on all sides. Line the base with half the eggplant, cutting to fit. Next, layer in half the bell peppers, then all of the zucchini.

Beat the ricotta cheese and garlic together until smooth. Season with sea salt and freshly ground black pepper, then spread evenly over the zucchini. Press down firmly and top with the arugula leaves. Arrange the marinated artichoke, tomato and mushrooms in three strips over the arugula. Top with another layer of peppers and finish with the eggplant.

Cover securely with the overhanging plastic wrap. Top with a piece of cardboard and a weight to weigh down the vegetables (canned food is good for this). Chill the terrine in the refrigerator overnight.

Peel back the plastic wrap and carefully turn out the terrine onto a plate. Remove the plastic wrap and cut into thick slices to serve.

Note: If using store-bought grilled eggplant, bell peppers and zucchini, drain them of any oil or marinating liquid before use.

Serves 8
Source: The Produce Bible by Leanne Kitchen