Grilled Vegetable Terrine

Recipe by Miraklegirl
READY IN: 52mins
YIELD: 1 terrine




  • 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.