Summer cheese and yoghurt terrine with courgettes and Florina red peppers

This special, in looks and taste, terrine is made by simple and very Summery ingredients but it will satisfy your guests to the full and will make them wonder how many hours you've spent in the kitchen.... A recipe which can be served as a first dish and it is quite light in calories without any heavy creams or too many eggs... simple but delicious!

Recipe of Vassilis Kallides,
a prominent Head Cook and food author
from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 6-8 people):
8 medium courgettes
6 Florina red peppers (or red bell peppers)
500gr. of fresh Anthotyro cheese
½ a pot (about 150gr.) of Greek thick yoghurt
½ tea-cup of flat-leaf parsley
½ a bunch of fresh spearmint, finely chopped
1 clove of garlic, minced
olive oil
½ tsp of white pepper
salt

Method:
Preheat the oven grill to 200ºC.

Cut the courgettes into thin slices, lengthwise, and arrange them in an oven tray. Drizzle the courgettes with some olive oil and bake until golden brown.

Then roast the peppers under the grill until they are softened and turn black in various places. Leave the vegetables aside to cool, peel the peppers and then cut in half lengthwise (discard the seeds).

In a large bowl put the cheese, the yoghurt, the herbs and the garlic and mix well. Season with salt and stir again with a fork until the ingredients are well combined.

Get a long cake tin and line the bottom and the sides of it with cling film. Arrange a thin layer of the grilled courgettes and cover with some of the cheese mixture. Season with salt and pepper and arrange a thin layer of roasted peppers. Cover with a layer of the cheese mixture and follow the same procedure until all the ingredients are used, finishing on top with a layer of courgettes.

Cover the tin with cling film and leave in the fridge to firm up and allow the flavours to blend,for at least 2-3 hours.

Just before serving, turn the terrine onto a wide platter, carefully remove the cling film and serve along with hot toasted bread and fresh basil pesto.