Roasted Vegetable Terrine

Roasted Vegetable Terrine

Layer roasted vegetables into a loaf tin with a few slices of goat's cheese and fresh herbs for a fab effect & flavour.

Serves 4

Full Choice & No Count 2½ pts per serving

1 red and 1 yellow pepper, each deseeded and cut into 8 slices

2 med courgettes, thinly sliced lengthways

1 aubergine, thinly sliced lengthways

2 large field or portobello mushrooms, stalks removed

low fat cooking spray

100g goat's cheese, thinly sliced

a few basil leaves

salt & pepper

Preheat oven to Gas 6/200ºC/400ºF

Arrange as many of the veg as you can onto two flat baking sheets.  Spray with low fat cooking spray, season with salt & pepper and roast for 20-30 mins.  Remove cooked veg as they soften and replace them with any remaining slices.  Repeat until all the veg are cooked.

Grease a 450g (1lb) loaf tin with low fat spray and line with cling film, pushing it into the corners.  Layer half the veg, add a layer of goat's cheese and a few basil leaves, then finish with the remaining veg.  Cover with cling film.

Transfer to the fridge, placing a heavy weight, such as a can of beans on the top of the loaf.  Refrigerate overnight to compress the layers.

Slice and serve cold with a crisp salad, & crusty bread (counting points for this)

Tip: Use a very sharp knife to slice the terrine.