Red, Green and Yellow Terrine

2 red bell peppers

2 green bell peppers

2 yellow bell peppers

Extra virgin olive oil, for drizzling

2 garlic cloves, thinly sliced

1 fresh thyme sprig

1 bay leaf

Sea salt and peppercorns

Heat the oven to 425 degrees.

Put the peppers on a cookie sheet, drizzle with olive oil and roast, turning occasionally, for about 15 minutes, until the skins start to blacken and char. Using tongs, put the peppers into a plastic bag and tie the top. When they are cool enough to handle, remove the stems, skins and seeds and coarsely crush the flesh with a rolling pin.

Arrange alternate layers of the different color peppers, garlic, sea salt and peppercorns in a sterilized preserving jar. Add the thyme and bay leaf, cover, and leave to marinate in the refrigerator for 24 hours. You can preserve the terrine by covering the sterilized jar with boiling water and boiling for 1 hour.

Serves six.

"Terrine" by Stéphane Reynaud (2007 Phaidon Press, $29.95)