Vegetable terrine with chive quark and South Tyrolean bacon

Name: Vegetable terrine with chive quark and South Tyrolean bacon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Courgettes (about 200 g each); 1 (approx. 300 g) Aubergine; 2 red peppers; 7-10 Tbsp Pepper; 100 ml Olive oil; 7-10 Tbsp Salt; 1 Head radicchio salad; 100 g Low-fat curd; 1 TABLESPOON Chive rolls; 2 TABLESPOONS Pesto (from the glass); 12 thin slices of bacon (approx. 15 g each); 7-10 Tbsp Basil and chervil; 7-10 Tbsp Cling film

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Courgettes (about 200 g each)
1 (approx. 300 g) Aubergine
2 red peppers
7-10 Tbsp Pepper
100 ml Olive oil
7-10 Tbsp Salt
1 Head radicchio salad
100 g Low-fat curd
1 TABLESPOON Chive rolls
2 TABLESPOONS Pesto (from the glass)
12 thin slices of bacon (approx. 15 g each)
7-10 Tbsp Basil and chervil
7-10 Tbsp Cling film

Directions

1
Clean and wash the zucchini and aubergine and cut lengthwise into slices. Halve, clean, wash and quarter the peppers. Season vegetables with pepper and marinate them with olive oil for 30 minutes. Remove vegetables from the marinade and season with salt. Grill them on the preheated grill on both sides until they turn brown or fry them in a pan. Clean, wash and chop the radicchio. Line a terrine mould (16 centimetres long, 6 centimetres wide) first with foil, then with grilled courgette slices.
2
Layer remaining vegetables and salad. Cover the vegetables with foil, press them well and let them rest for an hour. Season quark with salt and pepper, stir in chives. Turn out the terrine and cut into eight slices. Arrange two slices of vegetable tureen, curd cheese and three slices of ham on plates. Put some pesto on each plate. Garnish with basil and chervil
3
waiting time approx. 1 1/2 hours