Grilled Vegetable Terrine
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 1/2 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
Serves: 6
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 litre/3 pint / 7 ? 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.
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 1/2 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
Serves: 6
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 litre/3 pint / 7 ? 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.
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