Recipe

Grilled Vegetable Terrine Recipe

Add Step-by-Step Photos	Juels / All my dishes 9 months ago A colorful, layered terrine. This has very pleasant flavors and can be served as a main vegetarian dish, or a side vegetable. Easy to put together, just a little time consuming. Makes for a great presentation. Prep time does not include chill time. Prep:40m Cook:30m Servings:6	Juels
	vegetable terrine

bell pepper layer

eggplant layer

zucchini layer

red onion layer

invert on a plate

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Fans

momo_55gra

goblue434

linda2230

sparow64

merlin

misslizzi

gagagrits

chefelaine

quaziefly

lori4flavo

krumkake

Ingredients

2 red bell peppers, quartered and seeded

2 yellow bell peppers, quartered and seeded

1 large eggplant, thinly sliced lengthways

2 large zucchini, thinly sliced lengthways

6 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

Directions

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 witth 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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Comments

momo_55grandma 9 months ago said:
Wow love these layers zuchinni a plus high5 and above. thanks

foodie4eva 9 months ago said:
Sounds great! I have added it to my must-make-soon list. Thanks!

gagagrits 9 months ago said:
Juels this sounds absolutely delish, really need to go buy the veggies and try, thank you and a beauty flag....:)

sparow64 9 months ago said:
WONDERFUL!! Saving this one to try. Thanks for sharing!!

linda2230 9 months ago said:
Juels, this recipe looks delicious and I will try soon. I love these vegetables grilled and putting them in a terrine with these other ingredients really looks wonderful and makes for a beautiful presentation. Thanks for the recipe. "5" because I know that it will be wonderful! ~~~Judy~~~

goblue434 9 months ago said:
Wow Julia! I Can Only Imagine The Richness Of The Grilled Vegetables Mixing With The Tartness Of The Dressing. This Has To Be Something To Be Experienced. Gotta Make Real Soon. Thnx For Sharing Another Great Recipe.
Steff

krumkake 9 months ago said:
Another beauty - what a great new way to eat our veggies, and will be perfect during grilling season when we don't necessarily want something hot for a side...great post - really love this, Juels...thank you for sharing it with us!

lori4flavor 8 months, 3 weeks ago said:
This is very impressive, Julia, and sounds and looks absolutely delish! I agree with krum, that this would be great during Summer prepared on the grill. I'm in love with all those veggies and the dressing sounds like the perfect compliment! ^5 + flagged for beauty! Thanks for sharing, along with your wonderful step-by-step photos :)

chefelaine 8 months ago said:
Superb, Julia! HIGH FIVE, and flagged as beautiful too! :+D

misslizzi 7 months, 3 weeks ago said:
Veggies Glorious Veggies! That's the tune that came to mind when I saw your photo of this wonderful recipe. And that's the tune that I'll be singing when I finally have a little time to make it! The addition of raisins really makes this dish especially intriguing. You are a jewel of a cook, Juels!

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