2 medium zucchini, cut lengthways into 1cm slices
1 medium (135g), long, thin eggplant, cut lengthways into 1cm slices
1 red capsicum, cut into cheeks
2 tbsp (40ml) extra virgin olive oil
2 cloves garlic, finely chopped
3–4 (350g) small–medium carrots
150g thin green beans
150g baby peas, fresh or frozen
Bunch spinach, leaves only
For the farce
500g Ricotta cheese
1½ tsp Dijon mustard
1 egg + 1 egg white
Juice of ½ lemon
Salt and freshly ground black pepper, to taste
Lyndey’s note: if desired, serve with tomato coulis: peel and de-seed 750g ripe tomatoes, puree and season.
1. Pre-heat oven to 180ºC (160ºC fan-forced).
2. Place zucchini, eggplant and capsicum on a large paper-lined baking tray. Brush on both sides with combined oil and garlic. Place in the oven and cook for 10-15 minutes or until tender but not brown. Remove to cool, reduce heat to 150ºC (130ºC fan-forced).
3. Meanwhile cook carrots in boiling water until just tender. Cook beans and peas separately until slightly under-done. Refresh all in cold water and drain.
4. For the farce: keep everything very chilled and combine ingredients quickly in chilled food processor. Taste for seasoning.
5. Line a rectangular 1½ litre terrine, e.g. 22cm x 12cm x 6cm with 2 pieces of baking paper, leaving enough over the sides to enclose the terrine when filled. Line with spinach leaves, then a layer of zucchini. Spread a fine layer of the farce in the bottom of the dish, cover with a layer of peas, then alternate with farce and one layer each of the different vegetables, finishing with another layer of zucchini and spinach. Fold over baking paper and place in a baking dish. Place in the oven and fill halfway with boiling water, to make a bain marie. Cook for 30 minutes. Remove and chill in the fridge for eight hours or overnight.
TO SHARE Turn out terrine onto a serving platter. Remove paper, slice and serve.
Wine match: Bright, lively and full of intense tropical fruit flavours, cool climate Sauvignon Blanc that features the variety’s defining herbaceous notes makes it a natural match for vegetable based dishes. Plus, the energetic acidity is the perfect foil for the ricotta based filling. An elegant, complex Chardonnay with savoury French oak spice will also complement the cheese and vegetables in the terrine.