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,
Provided by mummamills
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Grill the pepper under a hot grill and skin.
- Grill or fry the eggplant and zucchini, with the olive oil and set aside.
- Heat remaining oil in frypan and fry the onions and raisins till limp add the red wine vinegar and cook slowly, stirring often, until syrupy.
- Lightly grease a loaf tin with oil. (Or line it with glad wrap, prefered).
- Heat half the tomato juice with the gelatine; dissolve over low heat stirring.
- add basil leaves to the loaf tin, and cover with a layer of the skinned peppers, cover with juice.
- layer the eggplant, then zucchini, adding juice as you go. Then the onion mixture, keep layering till you run out, ending with red pepper.
- Mix the rest of the tomato juice with the leftover tomato/gelatine mixture, and pour into the terrine.
- Tap the sides to settle the mixture. (Or stab the middle with a skewer and shake the hell out of it).
- Cover and chill till set.
- Whisk all the dressing ingredients together.
- Have a glass of wine.
Nutrition Facts : Calories 278.1, Fat 20.8, SaturatedFat 2.9, Sodium 152.6, Carbohydrate 22.6, Fiber 5, Sugar 12.2, Protein 4.8
GRILLED VEGETABLE TERRINE
I saw this being prepared on 'Canadian Living Cooks' and haven't made it yet. It looked so stunning and delicious on the show that I thought I would share it with everyone. I think its a wonderful lunch or buffet item. Enjoy! (Prep and cook times are approximate and do not include standing time)
Provided by Miraklegirl
Categories Peppers
Time 52m
Yield 1 terrine
Number Of Ingredients 13
Steps:
- Cut eggplant into 1/4-inch (5 mm) thick slices; layer in colander, using 1/2 teaspoon (2 mL) of the salt to sprinkle layers Let stand for 30 minutes.
- Rinse each slice briefly and pat dry.
- Meanwhile, place red and yellow peppers on greased grill over medium-high heat; close lid and cook, turning several times, until blistered and charred, about 20 minutes.
- Let cool enough to handle.
- Peel, seed and cut lengthwise into quarters.
- Set aside.
- Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices.
- In large bowl, whisk together olive oil, 2 of the garlic cloves, 1 tablespoon (15 mL) of the basil, remaining salt and pepper.
- Add eggplant and zucchini; toss to coat.
- Grill eggplant and zucchini over medium-high heat until tender and golden, about 6 minutes per side.
- In colander set over bowl, layer peppers, eggplant and zucchini; place plastic wrap on surface and weigh down using large cans.
- Let stand for 2 hours.
- Reserve 1/3 cup (75 mL) of the reserved juices.
- Line 8- x -4 inch (1. 5 L) loaf pan with plastic wrap, leaving enough overhang to cover loaf.
- Layer with half of the red and yellow peppers, half of the eggplant, all of the zucchini, remaining eggplant and peppers.
- In small saucepan, combine reserved juices and wine.
- Sprinkle gelatin over top; let stand for 1 minute.
- Heat over medium heat until gelatin is dissolved.
- Pour into bowl.
- Add remaining garlic, basil and vinegar; refrigerate for about 10 minutes or until consistency of egg whites.
- Slowly pour over terrine, using spatula or small blunt knife to move sides for gelatin to go down.
- Cover with plastic wrap overhang; refrigerate until gelatin is set, at least 8 hours or for up to 2 days.
- Uncover and invert onto serving platter, remove pan and plastic wrap.
- Slice to serve.
- Garnish with fresh basil leaves.
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