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Categories:
red peppers yellow peppers zucchini red onion olive oil mint leaves Feta cheese dill parsley tomatoes
Viewed: 47 - Published at: 4 years agoIngredients
- 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
Method
- 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°F. 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.
