Bob's Grilled Vegetable Terrine Recipe
a very attractive addition to a buffet meal, or just with drinks.
you can actually use all bought grilled vegies from the deli, no one would know :)
next time I am going to add some of Mirj's oven dried tomatoes,
Ingredients
- 2 red peppers
- 2 yellow peppers (or any peppers you have)
- 1 large eggplant
- 2 large zucchini
- 6 tablespoons olive oil
- 1 large red onion, finely sliced
- 1/2 cup raisins
- 1 tablespoon red wine vinegar
- 1 2/3 cups tomato juice
- 2 tablespoons gelatin
- basil leaves (to garnish)
DRESSING
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- ground black pepper
Instructions
- Grill the pepper under a hot grill and skin.
- Grill or fry the eggplant and zucchini, with the olive oil and set aside.
- Heat remaining oil in frypan and fry the onions and raisins till limp add the red wine vinegar and cook slowly, stirring often, until syrupy.
- Lightly grease a loaf tin with oil. (Or line it with glad wrap, prefered).
- Heat half the tomato juice with the gelatine; dissolve over low heat stirring.
- add basil leaves to the loaf tin, and cover with a layer of the skinned peppers, cover with juice.
- layer the eggplant, then zucchini, adding juice as you go. Then the onion mixture, keep layering till you run out, ending with red pepper.
- Mix the rest of the tomato juice with the leftover tomato/gelatine mixture, and pour into the terrine.
- Tap the sides to settle the mixture. (Or stab the middle with a skewer and shake the hell out of it).
- Cover and chill till set.
- Whisk all the dressing ingredients together.
- Have a glass of wine.
YOUR OWN NOTE
Nutrition
Serving: 331gCalories: 278.1kcalCarbohydrates: 22.6gProtein: 4.8gFat: 20.8gSaturated Fat: 2.9gSodium: 152.6mgFiber: 5gSugar: 12.2g
Tried this recipe?Let us know how it was!