1/1 Photo of Bob's Grilled Vegetable Terrine
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,
My Private Note
Units: US | Metric
- 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)
- 1Grill the pepper under a hot grill and skin.
- 2Grill or fry the eggplant and zucchini, with the olive oil and set aside.
- 3Heat remaining oil in frypan and fry the onions and raisins till limp add the red wine vinegar and cook slowly, stirring often, until syrupy.
- 4Lightly grease a loaf tin with oil. (Or line it with glad wrap, prefered).
- 5Heat half the tomato juice with the gelatine; dissolve over low heat stirring.
- 6add basil leaves to the loaf tin, and cover with a layer of the skinned peppers, cover with juice.
- 7layer the eggplant, then zucchini, adding juice as you go. Then the onion mixture, keep layering till you run out, ending with red pepper.
- 8Mix the rest of the tomato juice with the leftover tomato/gelatine mixture, and pour into the terrine.
- 9Tap the sides to settle the mixture. (Or stab the middle with a skewer and shake the hell out of it).
- 10Cover and chill till set.
- 11Whisk all the dressing ingredients together.
- 12Have a glass of wine.
Browse Our Top Lunch/Snacks Recipes
Nutritional Facts for Bob's Grilled Vegetable Terrine
Serving Size: 1 (331 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 278.1
- Calories from Fat 187
- Total Fat 20.8 g
- Saturated Fat 2.9 g
- Cholesterol 0.0 mg
- Sodium 152.5 mg
- Total Carbohydrate 22.5 g
- Dietary Fiber 5.0 g
- Sugars 12.2 g
- Protein 4.7 g