Summer Vegetable Terrine

• 2 None red peppers, quartered and seeded
• 2 None yellow peppers, quartered and seeded
• 1 medium zucchini, thinly sliced lengthwise
• 1 None red onion, thinly sliced
• 1 tbsp olive oil
• 1 tsp dried mint leaves
• 10 oz feta cheese, crumbled
• 2 tbsp coarsely chopped fresh dill
• 2 tbsp coarsely chopped fresh flat-leaf parsley
• 2 None tomatoes, thinly sliced

1. Preheat the broiler. Grease a 1-quart ovenproof terrine dish or loaf pan; line with parchment paper, extending paper 2 inches over long sides for handles.
2. Broil peppers, skin-side up, until skin blisters and blackens. Cover with plastic wrap for 5 mins. Peel away skin, then slice thinly.
3. Preheat the oven to 400u0b0F. Oil 2 baking pans and arrange zucchini on one and onion on other. Drizzle with oil; sprinkle with mint and season. Roast for 15 mins, or until tender.
4. Combine cheese and herbs in small bowl; season.
5. Place 1/3 of the zucchini on bottom of terrine. Top with 1/3 each of the onion, tomatoes, cheese mixture and peppers. Repeat layering with remaining ingredients. Cover with parchment paper.
6. Bake for 20 mins. Cool on a wire rack. Cover with parchment paper. Weigh down with another dish filled with heavy cans. Refrigerate overnight.

red peppers, yellow peppers, zucchini, red onion, olive oil, mint leaves, feta cheese, dill, parsley, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/33196 (may not work)