Vegetable Terrine

Preheat oven to 200°C. Line 2 baking trays with baking paper. Arrange capsicums on trays, skin-side up, and bake for 15 minutes or until skin starts to blacken and blister. Transfer to a plate and cover tightly with plastic wrap to sweat. When cool enough to handle, remove and discard skin. Set aside.

Meanwhile, re-line one tray, if necessary, and lay pumpkin on tray in a single layer. Drizzle over half the oil and season with salt and pepper. Bake for 15 minutes or until tender. Cool.

Using a small, sharp knife, score bases of tomatoes with a cross. Add to a saucepan of boiling water for 1 minute, then transfer to a bowl. Add beans to saucepan and blanch for 1 minute, then remove and set aside to cool. When tomatoes are cool enough to handle, remove skins, cut into quarters and remove seeds.

Line a 17cm pudding basin or medium-sized bowl with plastic wrap, allowing sides to overhang. Layer red capsicum into base of bowl. Follow with half the beans, half the tomato and pumpkin, seasoning as you go. Repeat with remaining beans and tomato and finish with green capsicum. Fold plastic wrap over top. Place a bowl on top and fill with a heavy weight. Refrigerate overnight.

Remove weight and uncover. Turn out onto a serving platter. Remove plastic wrap. Drizzle over remaining oil, garnish with parsley and serve chilled.