A yummy dish for vegetarians from series 3 of Mercurio's Menu.


  • 2 large eggplants sliced about 3mm thick lengthways

  • 6 heirloom carrots – orange and yellow sliced 3mm thick lengthways

  • 3 large red capsicums – you could use a combination of red and yellow

  • 3 large zucchini top and tailed and sliced 3mm lengthways

  • 1 bunch of radish’s – radish’s sliced 3mm lengthways

  • 1 bunch of fresh basil

  • Balsamic vinegar

  • Salt

  • Freshly ground black pepper

  • 4 cloves of garlic crushed

  • Olive oil


  • 1.

    1 jar of Pesto Sauce – you can easily make your own pesto if you have the time.

  • 2.

    Crush the garlic into a small bowl and then put in about ¾ cup of olive oil stir and then allow to stand for 15 minutes to infuse.

  • 3.

    To make this you will need a terrine tin or loaf tin around 12cm by 25 cm by 70 cm deep.

  • 4.

    You will only fill it about ¾ of the way up at most.

  • 5.

    Spray tin with oil and then take a large piece of glad wrap and line the tin with plenty of wrap hanging over the sides.

  • 6.

    Slice the sides off the capsicums and place on a hot BBQ skin side down and cook until the skin is blackened and blistered.

  • 7.

    Put the capsicums in a bowl and cover with glad wrap or place in a plastic bag for 5 minutes so that the capsicums sweat making the skin easier to peel off.

  • 8.

    Peel the skins off and throw them away reserve the capsicum pieces.

  • 9.

    Brush all the sliced vegetables with a little of the infused olive oil and then put them brushed side down on a hot BBQ and then brush the top side.

  • 10.

    Cook the vegetable turning and brushing them with more of the garlic olive oil mix until the veggies are cooked.

  • 11.

    Be careful not to overcook the eggplant as it can become crisp – you want it to be nicely cooked but still pliable as you will use it as the outside of the terrine and will need to fold it over the top. When all the veggies are cooked you can then construct the terrine.

  • 12.

    Lay two pieces of eggplant on the bottom of the terrine dish covering it completely.

  • 13.

    Now layer a piece of eggplant lengthways with the bottom edge of the eggplant overlapping the eggplant that is laying flat on the bottom of the terrine dish already and going up the side of the terrine dish and flopping it over and outside of the dish.

  • 14.

    Repeat with more of the eggplant until the terrine dish and sides are covered and it looks like the eggplant is flopping out of the dish.

  • 15.

    When you fill the inside of the dish with the other vegetables you will then fold the eggplant hanging over the sides back over the filling.

  • 16.

    Now place a layering of each vegetable into the terrine starting with the zucchini, the capsicum, then the carrot, then the radish’s then a layer of basil leaves and lastly sprinkle a little of the balsamic over the top.

  • 17.

    Reverse the order so on top of the basil you put a layer of radish, then carrot, then capsicum and finally zucchini and again a little sprinkling of balsamic.

  • 18.

    Place two pieces of eggplant on top of the zucchini and fold over the eggplant that is over hanging the sides so that they cover the top of layer of eggplant.

  • 19.

    Fold over the plastic wrap covering the terrine.

  • 20.

    Get a piece of wood that will fit inside the terrine tin and sit on top of the veggies and then place something heavy on top of the wood – such as a couple of cans of tomatoes etc and put the whole thing in the fridge for several hours or even better over night. This will compress the terrine and set it so when you cut it it will hold together.

  • 21.

    Serve a two to three cm thick slice on a plate with a dollop of pesto sauce on the side.

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