ROASTED VEGETABLE AND MASCARPONE CHEESE TERRINE

Preheat your oven to 180 deg C . Quarter 2 red capsicums , discarding the seeds and membranes , and place the quartered capsicums skin side up on a lined and lightly oiled baking tray . Roast until the skin blisters and blackens . Remove the tray with the darkened capsicums from the oven and cover with baking paper for 5 minutes . Peel the skin away and chop the capsicum finely . Meanwhile , slice 1 medium zucchini and 2 baby egg plants lenghthwise and thinly . Now cook the zucchini and eggplant slices in a heated oiled pan in batches until tender , Cool then chop finely . Now grease a log pan 8m X 26 cm . Line the base and sides of the pan with 12 slices of prosciutto , leaving an overhang on the sides of the pan . In a bowl combine 250gm tub of mascarpone cheese with 2 well beaten eggs and then stir in the chopped vegetables and 1/4 cup of chopped fresh basil . Carefully spread the mixture into the pan and fold over the proscuitto . Cover the pan lightly with foil and place in the preheated oven . Bake the terrine for 30 minutes , remove the foil and continue to bake for another 30 minutes or until the terrine is firm . Cool . Refrigerate for 3 hours before slicing .