This is an elegant and delicious way to serve up your grilled veggies at a dinner party or to quickly become the belle of the ball at your next potluck.
It can be made a day in advance, is easily transportable and really is stunningly beautiful. The Sun-dried tomato and basil cashew cheese and pesto layers pack it with flavour.
Feel free to mix it up and use your fav. grilled veggies... zucchini and portobello mushrooms would make great additions!
For tips on grilling your veggies check out our Ultimate Veggie Grill Guide.
Grilled Vegetable Terrine
2 red peppers, halved, grilled and peeled
2 orange peppers, halved, grilled and peeled
1 medium eggplant sliced and grilled
Zengarry Sun Dried Tomato and Basil Cashew Cheese
4 large asparagus stalks grilled or boiled
Vegan basil, spinach pesto**
Line a bread pan with saran wrap.
Layer red peppers, Zengarry Sun Dried Tomato and Basil Cashew Cheese, asparagus, eggplant, pesto, then orange peppers in the bread pan. Top with saran wrap and pack down firmly.
Allow it to chill in the fridge for a couple of hours.
Remove top layer of saran wrap. Place a plate on top of the bread pan. Flip carefully and remove pan and bottom later of saran wrap.
Slice carefully and serve with sliced bread, preferably grilled.
2 handfuls of fresh basil
2 handfuls of baby spinach
1/3 cup pine nuts
Juice of 1/2 a lemon
1/2 tsp pepper
1 tsp salt
1/2 cup olive oil
Add all ingredients to a blender and blend well.
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