cateory: healthy_options
Grilled Vegetable Terrine
Reviews: 198
Ingredients:
- 2 Large red peppers, quartered, cored and seeded
- 2 Large yellow peppers, quartered, cored and seeded
- 1 Large aubergine, sliced lengthways
- 2 Large courgettes, sliced lengthways
- 90 ml/6 tbsp olive oil
- 1 Large red onion, thinly sliced
- 75 g /3 oz ½ cup
- 15 ml /1 tbsp tomato puree
- 15 ml /1 tbsp red wine vinegar
- 400 ml /14 fl oz 1 2/3 cups tomato juice
- 15 g /1/2 oz/2 tbsp vegetarian gelatine
- fresh basil leaves, to garnish
- for the dressing:
- 90 ml / 6 tbsp olive oil
- 30 ml / 2 tbsp red wine vinegar
- salt and freshly ground black pepper
How to make
Grilled Vegetable Terrine
Grilled Vegetable Terrine
- Place the peppers skin side up under a hot grill and cook until blackened. Put in a bowl. Cover
- Arrange the aubergine and courgette slices on separate baking sheets. Brush them with oil and cook under the grill.
- Heat the remaining olive oil in a frying pan. Add the onion, raisins, tomato puree and red wine vinegar. Cook until soft.
- Line a 1.75 littre/3 pint / 7 ½ cup terrine with clear film
- Pour half the tomato juice into a sauce pan. Sprinkle with the gelatine. Dissolve over a low heat.
- Layer the red peppers in the terrine, and cover with some of the tomato juice and gelatine. Add the aubergine, courgettes, yellow peppers and onion mixture.
- Pour tomato juice over each layer of vegetables and finish with another layer of red peppers.
- Add the remaining tomato juice to any left in the pan and pour into the terrine. Give the terrine a sharp tap, to disperse the juice. Cover and chill in the refrigerator until set.
- To make the dressing, whisk together the oil and vinegar. Season with salt and pepper.
- Turn out the terrine and remove the clear film. Serve in thick slices, drizzle with dressing.
- Garnish with basil leaves.
Comments for
Grilled Vegetable Terrine
Grilled Vegetable Terrine
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