Ingredients

How to make it

  • 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.
bell pepper layer   Close
eggplant layer   Close
zucchini layer   Close
red onion layer   Close
invert on a plate   Close

Reviews & Comments 10

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    misslizzi ate it and 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!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefelaine ate it and said...
    Superb, Julia! HIGH FIVE, and flagged as beautiful too! :+D
    Was this review helpful? Yes Flag
    " It was excellent "
    lori4flavor ate it and 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 :)
    Was this review helpful? Yes Flag
    " It was excellent "
    krumkake ate it and 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!
    Was this review helpful? Yes Flag
    " It was excellent "
    goblue434 ate it and 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
    Was this review helpful? Yes Flag
    " It was excellent "
    linda2230 ate it and 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~~~
    Was this review helpful? Yes Flag
    " It was excellent "
    sparow64 ate it and said...
    WONDERFUL!! Saving this one to try. Thanks for sharing!!
    Was this review helpful? Yes Flag
    " It was excellent "
    gagagrits ate it and said...
    Juels this sounds absolutely delish, really need to go buy the veggies and try, thank you and a beauty flag....:)
    Was this review helpful? Yes Flag
  • foodie4eva 5 years ago
    sounds great! I have added it to my must-make-soon list. Thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    wow love these layers zuchinni a plus high5 and above. thanks
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes