Bob's Grilled Vegetable Terrine

Recipe by mummamills
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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