Vegetable Terrine

This is so easy to make. But you need to make it the day before you are planning to eat it as it needs so sit in the fridge overnight.

INGREDIENTS: (Use what you like, these were just my own

1 bunch whole collard leaves (or kale, mustard whatever you like)

1 bunch spinach

1 yellow zucchini

2 roasted red peppers

fresh basil leaves

feta cheese (I used herbed)

sun dried tomatoes in oil

1) Steam the collard leaves, spinach.

2) Thinly slice the zucchini, and steam

3) Assemble the terrine by lining the pan with half the collard greens. Then (just like lasagna), layer the rest, basil, sun dried tomatoes, feta cheese, zuchinni and roasted red peppers. Repeat until you have used up the ingredients. Now layer the top with the remainder of the collard greens.

4) Fold the plastic wrap over the top of the terrine and put a weight on it. (I used a big can of something Don had in the cupboard)….press the weight into the pan to smash ingredients together.

5) Place in fridge overnight.

6) Every 3-4 hours drain excess liquid out of the pan.

When ready to eat, remove from the pan lifting it with the plastic wrap.

Using a VERY SHARP knife, cut into slices and enjoy!