*  Exported from  MasterCook  *
                 Roast Pepper Terrine with Basil and Olives
 Recipe By     : Safeway Magazine, June 1997
 Serving Size  : 4    Preparation Time :1:00
 Categories    : Light Meal                       New
                 Starters                         Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      large         red peppers
    2      large         yellow peppers
    2      large         green peppers
    2      tbsp          extra virgin olive oil -- plus extra brushing
    1      tbsp          pesto sauce
    1      clove         garlic -- peeled and crushed
                         salt and freshly ground black pepper
    5                    ripe, full-flavoured tomatoes -- skinned qrtrd dseedd
      1/2  pkt           fresh basil -- torn
                         --- TO SERVE ---
                         fresh basil
                         black olives
                         extra virgin olive oil
                         balsamic vinegar
 1. 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.
 2. Lightly oil a deep 450g/1lb loaf tin, and line with clingfilm. Mix
 together the pesto sauce, garlic and seasoning.
 3. 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.
 3. 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.
 4. 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.
 Serves: 4-6 
 Preparation time: 35 minutes
 Cooking time: 25 minutes