Serves 8
Prep Time
Cook Time
Difficulty Level
Download or Print

Vegetarian recipes seem like a handful to prepare, but are actually surprisingly simple once you get your hands moving. If you’re looking to switch things up this Christmas, attempt a French vegetable terrine to get your dinner ideas going. With its colours and taste, it’s bound to be a hit with adults and kids alike. 


  • 3 large red capsicums
  • 2 medium yellow capsicums
  • 3 large zucchinis, sliced 3-5 mm lengthways
  • 2 medium eggplants, sliced 3-5 mm lengthways
  • 1 large garlic clove, crushed
  • ¼ cup olive oil
  • ⅓ cup extra virgin olive oil
  • ⅓ cup picked basil leaves, plus extra for top
Preheat char-grill or barbecue plate on medium. Line a 20 x 10 cm loaf pan or terrine mould with plastic wrap, allowing edges to overhang.

Place all vegetables in a bowl. Add olive oil, and season to taste. Toss well.

Char-grill capsicums until skin is black and blistered and flesh is soft. Cover and cool, then peel away skin.

Char-grill all remaining ingredients for 1-2 mins each side, until cooked and marked by the grill. Place in another bowl, season to taste and toss with extra virgin olive oil and basil leaves.


Layer strips of zucchini, overlapping slightly, across the base of the pan, with ends extending up the sides. Layer remaining vegetables in alternating colours with basil leaves, finishing with eggplant.


Pour any excess oil over and fold plastic wrap over vegetables to enclose. Weigh down with heavy cans. Chill overnight.


When ready to serve, upturn onto a platter. Carefully remove pan, then peel away plastic wrap. Scatter top with basil leaves. Serve sliced.

Download or print the recipe