Grilled Vegetable Terrine

Grilled Vegetable Terrine
 
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This recipe was uploaded
by Kye

 
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Ingredients

Ingredients
Method
 
  • 2 red bell peppers, quartered and seeded
  • 2 yellow bell peppers, quartered and seeded
  • 1 large eggplant, thinly sliced lengthways
  • 2 large courgettesi, thinly sliced lengthways
  • tbsp. olive oil
  • 1 large red onion, chopped
  • 1/2 cup raisins
  • 1 tbsp. tomato paste
  • 1 tbsp. red wine vinegar
  • 1 1/3 cups tomato juice
  • 2 tbsp. powdered gelatine
  • fresh basil leaves for garnish
  • For The Dressing:
  • 6 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • salt and pepper to taste


Brush the peppers with some olive oil and sprinkle with salt. Grill or broil the peppers, until the skins are blackened. Transfer to a bowl and cover with a plate. Let cool. When cooled, peel the skin off the peppers (optional).

Arrange the slices of eggplant and zucchini on the grill, or place them on a baking sheet under the broiler. brush them with a little olive oil and sprinkle with salt. Grill or broil, turning occasionally, until they are tender and golden brown.

Heat the remaining olive oil in a frying pan and cook the red onion, raisins, tomato paste and red wine vinegar over medium-low heat, stirring occasionally, until the mixture is soft and the onion is cooked down quite a bit. Set aside to cool.

Line a terrine pan, or a loaf pan with clear plastic wrap, such that the wrap overhangs the sides of the container. The clear wrap will stick to the sides easier if you spray the pan with a little water first.

Pour the tomato juice into a pan and sprinkle with the gelatine. Leave for 5 minutes to soften, then dissolve gently over a low heat, whisking to prevent any lumps from forming.

Place half of the grilled (broiled) peppers in the base of the terrine(you can interchange the colors of peppers while layering). Pour in enough of the tomato juice with gelatine to cover them.

Next layer half of the eggplants covered with more tomato juice, then half of the zucchini with tomato juice. Place all the red onions on top of the zucchini layer and cover with tomato juice. This is the center of the terrine. Repeat the layers of eggplant and zucchini one more time, pouring tomato juice over each layer. Finish with the other half of bell peppers.

Pour the remaining tomato juice into the terrine and tap hard a couple times to disperse the juice evenly. Cover and chill in the fridge for at least 4 hours, or until set.

To make the dressing, whisk together the oil and vinegar and season with salt and pepper to taste.

Turn out the terrine onto a large platter. Remove the clear film. Serve in thick slices, drizzled with dressing and garnished with chopped basil.

Grilled Vegetable Terrine

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This recipe was uploaded by Kye

 
 
If you prefer a sweeter dressing, then make a little coulis of tomato

Method




Brush the peppers with some olive oil and sprinkle with salt. Grill or broil the peppers, until the skins are blackened. Transfer to a bowl and cover with a plate. Let cool. When cooled, peel the skin off the peppers (optional).

Arrange the slices of eggplant and zucchini on the grill, or place them on a baking sheet under the broiler. brush them with a little olive oil and sprinkle with salt. Grill or broil, turning occasionally, until they are tender and golden brown.

Heat the remaining olive oil in a frying pan and cook the red onion, raisins, tomato paste and red wine vinegar over medium-low heat, stirring occasionally, until the mixture is soft and the onion is cooked down quite a bit. Set aside to cool.

Line a terrine pan, or a loaf pan with clear plastic wrap, such that the wrap overhangs the sides of the container. The clear wrap will stick to the sides easier if you spray the pan with a little water first.

Pour the tomato juice into a pan and sprinkle with the gelatine. Leave for 5 minutes to soften, then dissolve gently over a low heat, whisking to prevent any lumps from forming.

Place half of the grilled (broiled) peppers in the base of the terrine(you can interchange the colors of peppers while layering). Pour in enough of the tomato juice with gelatine to cover them.

Next layer half of the eggplants covered with more tomato juice, then half of the zucchini with tomato juice. Place all the red onions on top of the zucchini layer and cover with tomato juice. This is the center of the terrine. Repeat the layers of eggplant and zucchini one more time, pouring tomato juice over each layer. Finish with the other half of bell peppers.

Pour the remaining tomato juice into the terrine and tap hard a couple times to disperse the juice evenly. Cover and chill in the fridge for at least 4 hours, or until set.

To make the dressing, whisk together the oil and vinegar and season with salt and pepper to taste.

Turn out the terrine onto a large platter. Remove the clear film. Serve in thick slices, drizzled with dressing and garnished with chopped basil.

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