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"This is a delicious starter or canape. It might take a while to prepare, but remember all your work is done before your guests arrive. Because it is vegetarian, it works very well as snack before a braai. If you don't feel like making the terrine, the vegetable mix can be used as a salad too."
(makes 24 slices)
2 red peppers
2 green peppers
6 courgettes (sliced)
3 eggplants (sliced)
½ c olive oil
2 T thyme leaves
2 T parsley (chopped)
1 t crushed clove (crushed)
slices of white bread, crusts removed
Grill the peppers under the grill in the oven turning so that the skin softens and blackens on all sides (this can also be done over a gas flame or over an open fire). Place in a plastic bag, securing with a knot. Leave to get cold then peel and quarter.
Grill the courgette and eggplant slices on a griddle pan till soft, or fry in a little olive oil. Combine the peppers, courgettes and eggplant. Whisk together the olive oil, thyme leaves, parsley and garlic and marinate the vegetables in the mixture (overnight or at least 2 hours). Season to taste with freshly ground black pepper and salt.
Line a bread tin with clingwrap plastic, allowing for plastic to hang over the sides. Place slices of white bread in the bottom. Top with a layer of the vegetables. Repeat until you run out of vegetables, then end with the bread on top. Cover the bread with the plastic overhang. Weigh down with a chopping board (with something heavy on top) overnight before slicing. Serve in slices or like we did, cutting into bite-sized pieces and on a skewer.
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