• 2 large roasted peeled red peppers
  • 2 large roasted peeled yellow peppers
  • 1 large aubergine, sliced lengthways
  • 6 tbsp olive oil
  • 2 large courgettes, sliced lengthways
  • Vegetable oil
  • 300ml tomato juice
  • 100ml SunBlush® Tomatade®
  • 3 tbsp powdered gelatine
  • Bunch of basil
  • Salt and black pepper


  1. Heat a griddle pan. Brush one side of the aubergine slices with olive oil and put them in the hot pan, oiled-side down.
  2. While cooking, brush the upper sides with oil. Cook on both sides until brown and soft.
  3. Do the same with the courgette slices.
  4. Lightly brush a terrine with vegetable oil, then line it with clingfilm, leaving a little hanging over the edges.
  5. Mix the Tomatade® and the tomato juice and pour into a pan, sprinkle on the gelatine and dissolve over a very low heat.
  6. Place a layer of red peppers in the base of terrine, then pour in enough of the tomato juice to cover.
  7. Continue layering the aubergine, courgettes and peppers, pouring gelatine juice over each layer and adding a couple of basil leaves on each layer. Season with salt and pepper. Finish with a layer of red peppers.
  8. Add the remaining tomato juice over the terrine.
  9. Give the terrine a sharp tap to settle the juices. Cover and chill until set.
  10. When the terrine is set and chilled, turn it out of the dish carefully and peel off the cling film.