Terrine in trilogy of peppers

Cook the whole peppers in the oven at 220 ° C until the skin begins to darken (about 15 min).

Take the peppers out of the oven and place them in a plastic bag to facilitate peeling.

Peel the garlic and slice it.

Once the peppers are lukewarm, remove the skin and seeds.

Using a rolling pin, roughly crush the pepper.

In a glass terrine, layer peppers of different colors, garlic, pepper, fleur de sel, then finish with thyme and bay leaf. Cover with olive oil. Let marinate 24 hours in the refrigerator.