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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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Elmotoo December 26, 2009

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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Chef floWer May 10, 2010
Bob's Grilled Vegetable Terrine