Chargrilled Vegetable Terrine

Combination:
CW version.

200g feta block
some basil
some olives
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1 aubergine,
1 courgette,
1 or 2 sweet peppers,
2-4 tomatoes
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Chargrill veg.
Mix feta, basil, olives in food processor.

Put in loaf tin, squish, chill, eat.

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https://www.philly.com.au/recipe/chargrilled-vegetable-terrine/

WHAT YOU NEED

• 1 medium eggplant, cut into thin slices lengthways
• 1 red capsicum, halved lengthways
• olive oil
• 250g PHILADELPHIA Block Cream Cheese, softened
• 200g soft feta
• 1/2 cup basil leaves, roughly chopped
• salt & pepper
• 1/2 cup sun-dried tomatoes
• 1/4 cup pitted kalamata olives, roughly chopped
• 200g spinach leaves, wilted

HOW TO MAKE IT

1. BRUSH the eggplant slices and capsicum halves with oil and place onto a pre-heated grill plate. Grill until eggplant is tender, and capsicum skin is blackened. Once capsicum has cooled, remove skin.
2. PLACE PHILLY and feta into a food processor and process until smooth. Stir through basil and seasonings.
3. LINE a 10 x 20cm loaf pan with plastic wrap. Layer eggplant over the base of the pan. Spread over 1/2 of the PHILLY mixture. Top with combined tomatoes and olives. Then spinach, remaining PHILLY mixture, and finally a layer of capsicum.
4. COVER well with plastic wrap and refrigerate for minimum of 1 hour. Serve with crusty bread.

(or try https://www.bigoven.com/recipe/baked-ratatouille-terrine/152750)