Recipe by mummamills
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,
Top Review by Elmotoo
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!!!
- 2 red peppers
- 2 yellow peppers (or any peppers you have)
- 1 large eggplant
- 2 large zucchini
- 6 tablespoons olive oil
- 1 large red onion, finely sliced
- 1⁄2 cup raisins
- 1 tablespoon red wine vinegar
- 1 2⁄3 cups tomato juice
- 2 tablespoons gelatin
- basil leaves (to garnish)
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- ground black pepper
Directions See How It's Made
- 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.