• 1 kg zucchini

  • 1 bunch of spring onion

  • 200g of Always Fresh fire roasted red pepper strips

  • 500g carrots

  • 1 leek

  • ½ bunch of basil

  • 100g of Always Fresh grilled eggplant

  • 100g marinated mushroom

  • 300ml milk

  • 50g butter

  • 50g plain flour

  • 1 cup freshly grated Parmesan


  • 1.

    Using a vegetable peeler, cut the zucchini and carrots into “ribbons,” then blanche in boiling water. Remove the vegetables from the water, drain and set aside.

  • 2.

    Slice the leek and spring onion to a fine julienne and blanche in the same water as the carrot and zucchini. Remove from water, drain and set aside.

  • 3.

    Melt the butter in a saucepan, add the flour cook for about 5 minutes, then gradually stir in the milk until all combined, now bring to a boil while stirring then turn down to a simmer, add the parmesan and turn off the heat (if the sauce seems a little thick you can add some of the vegetable water.)

  • 4.

    Line your terrine dish with cling film (with a 10cm overlay on each side). Layer first with zucchini followed by carrot, then eggplant, then a layer of white sauce. Place some whole mushrooms in, then a layer of the leek & spring onions. Next a layer of basil, capsicum and leek, followed by white sauce. Repeat the process until your terrine is full.

  • 5.

    Wrap securely with glad wrap, firmly press and place in the fridge for at least 2 hours (overnight is best.)


For more information and recipes from this series, click on the following link

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