Grilled Vegetable Terrine
Ingredients :
2 red peppers (quartered and seeded)
2 yellow peppers (quartered and seeded)
2 zucchini (sliced lengthwise)
1 eggplant (sliced lengthwise)
1 red onion (cut in rings)
1 garlic clove (finely chopped
1 tbsp balsamic vinegar
1 tbsp white wine or red wine vinegar
75g raisins
2-3 tsp tomato paste
400-500ml tomato juice
4-5 tsp powdered gelatine
Basil leaves
Salt, pepper
Olive oil
Instructions :
Line a baking sheet with parchment paper.
Place the peppers on the baking sheet, skin side up, put them on the upper rack of your oven, turn on the broiler and broil them until their skin has turned black. You'll will only be able to easily peel the skin off the flesh with your fingers, once it has burnt completely. Just make sure to let the peppers cool down for a few minutes before you start peeling, otherwise you'll burn your fingertips.
Sprinkle salt over the eggplant slices and let them sit for about 20-30 minutes. The salt draws out the excess water of the eggplant, which normally makes it mushy and unappetizing.
Once enough drinking water has been "sweated out" pat slices dry with paper towel.
Just like the peppers, place the egg, herb slices on a parchment paper covered cooking sheet, brush the top sides with some olive oil and broil until golden brown.
Then do the same thing with the zucchini slices.
In a pan, heat up 2 tbsp of essential olive oil. Add onion bands and garlic clove and sauté until onions are translucent.
Add tomato paste and both vinegars, and cook for about five minutes.
Slightly grease a bread pan (or even better: a terrine pan) with some vegetable oil. Line with plastic wrap and allow the plastic wrap to hang over the edge of the pan.
In a saucepan, warm up the tomato juice. Add the gelatine and stir until dissolved.
Cover the bottom of the bread skillet with a thin layer of the tomato juice.
Now start layering the vegetable slices and onion-raisin mix.
It doesn't really matter in which order you place the vegetables in the pan. But it'll probably be best to start off and finish with the peppers and have the onion-raisin mix be in the middle.
Make sure to always pour a little bit of the tomato juice on top of each new layer. You can also press each coating down with your hands so that the juice spreads evenly and gets into every corner of the skillet.
In between season with sodium and pepper.
After you place the last vegetable layer together with the others put the remaining tomato juice over it.
Chill in the refrigerator for a couple of hours or overnight, until gelatine has set.
By pressing a big plate on the top of the bread pan, turn the Turin upside down.
Remove the pan and the plastic material wrap.
Decorate with basil leaves and serve!
NOTES :
I served my train with a yoghurt sauce I quickly made the next day. I just mixed yoghurt with some heavy cream, stirred in some finely grated cucumber and chopped mint, and seasoned with salt, pepper and a bit of sugar.
Tag: Healthy recipes | Food Recipes
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