Summer Vegetable Terrine - cooking recipe

Ingredients

2 None red peppers, quartered and seeded
2 None yellow peppers, quartered and seeded
1 medium zucchini, thinly sliced lengthwise
1 None red onion, thinly sliced
1 tbsp olive oil
1 tsp dried mint leaves
10 oz feta cheese, crumbled
2 tbsp coarsely chopped fresh dill
2 tbsp coarsely chopped fresh flat-leaf parsley
2 None tomatoes, thinly sliced

Preparation

Preheat the broiler. Grease a 1-quart ovenproof terrine dish or loaf pan; line with parchment paper, extending paper 2 inches over long sides for handles.
Broil peppers, skin-side up, until skin blisters and blackens. Cover with plastic wrap for 5 mins. Peel away skin, then slice thinly.
Preheat the oven to 400\u00b0F. Oil 2 baking pans and arrange zucchini on one and onion on other. Drizzle with oil; sprinkle with mint and season. Roast for 15 mins, or until tender.
Combine cheese and herbs in small bowl; season.
Place 1/3 of the zucchini on bottom of terrine. Top with 1/3 each of the onion, tomatoes, cheese mixture and peppers. Repeat layering with remaining ingredients. Cover with parchment paper.
Bake for 20 mins. Cool on a wire rack. Cover with parchment paper. Weigh down with another dish filled with heavy cans. Refrigerate overnight.