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    You are in: Home / Australian / Bob's Grilled Vegetable Terrine Recipe
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    Bob's Grilled Vegetable Terrine

    Average Rating:

    2 Total Reviews

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    • on December 26, 2009

      This is amazing!! It's a bit time consuming but can be made how many days ahead? Glorious presentation. I lined the bread pan with plastic wrap then spayed it w/oil. I lined the entire inside w/basil leaves. I fried the eggplant & zucchini in my cast iron skillet. I used all the tomato/gelatin mixture up so did a 2nd batch & didn't need to add plain tomato juice at the end. I also cheated a bit & used a jar of roasted red peppers. ;) Guests LOVED this - nice, light & refreshing against all the holiday heavies. This will be served at camp in the summer! I'm not sure how long it took to set up but it was in the fridge about 6 hours. A serrated knife works best at cutting this. I served the slices on a bed of greens & drizzled the vinaigrette over it all. I think I'll go have more now....made for the 12/09 Aussie Swap. I have photos in my camera...I will get them posted this week. Thank you!!!

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    • on May 10, 2010

      Yumo!!!! I cheated a little and purchased 100 grams each of red peppers, yellow peppers and eggplant from the deli. I substituted the gelatin for agar agar and half the raisins. I was very attractive and delicious. My mothers day dinner guest all enjoyed it. Thanks Mumma for a lovely recipe.

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    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

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