Layered vegie terrine

1.Grease and line a 6cm-deep x 19x9cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles. Preheat an oven-grill to high. Line a baking tray with foil. Cut capsicums lengthwise into quarters. Remove seeds and membrane. Place, skin-side up, on prepared tray. Grill for 4-5 minutes or until skin blisters and blackens. Transfer to a heatproof bowl, then cover with plastic food wrap; stand for 5 minutes (this helps lift skin). Peel. Slice thickly.

2.Spray 2 baking trays with oil. Cut kumara crosswise into 5mm slices. Spray kumara and zucchini with oil. Arrange kumara on one of the prepared trays. Cook under grill for 4-5 minutes each side or until tender. Cool. Arrange zucchini on remaining tray. Grill for 2-3 minutes or until tender. Cool. Preheat oven to 180°C (160°C fan-forced).

3.To assemble terrine, arrange zucchini, crosswise and overlapping slightly, over base of prepared pan. Top with half the capsicum and half the kumara. Spread with tomato. Whisk eggs and cream in a medium jug; season with salt. Pour half the egg mixture over vegies in pan. Top with half the fetta. Repeat layers; pour over remaining egg mixture. Bake for 50-60 minutes or until set. Stand for 15 minutes, then turn out onto a serving plate. Cut into slices to serve.