Grilled Vegetables Terrine
Terrines take time and skill to make, but once you get the grip of it, you will not stop doing them.
2 big red peppers and 2 big yellow peppers, chopped in four, without the seeds.
1 big eggplant cut in slices length-wise
2 big zucchini cut in slices length-wise
90 ml (6 table spoons) extra Virgin Olive Oil
1 big red onion, sliced thinly
75 gr (1/2 cup) raisins
15 ml tomato paste
15 ml red wine vinegar
400 ml tomato juice
15 gr gelatin powder
Fresh basil leaves for dressing
For the dressing
90 ml Fine Virgin Olive Oil D.O.P from Kalamata
30 ml red wine vinegar
Salt and freshly ground black pepper
Place the chopped red and yellow peppers (skins up) under a hot grill until they turn brown. Place them on a plate and cover.Place the sliced egg plant and zucchini in separate oven dishes. Cover lightly with oil; grill them, turning them regularly, until they are soft and golden.
Sautee the onions with the rest of the oil together with the raisins, tomato paste and vinegar. Cook over low heat until all liquids are absorbed.Put a sheet of cooking wrap in a terrine casserole (1.75 liters) – oil the terrine casserole first with a little oil and leave some of the sheet hanging over the edge.Pour half the quantity of the tomato juice in to a pot and sprinkle over it the gelatin powder. Melt it by stirring lightly over a low heat.
Place a layer of red peppers in the terrain casserole and pour over enough mixture of tomato juice and gelatin in order to cover them. Continue with layers of egg plant, zucchini, onion mixture and finish with another layer of red peppers. Pour tomato juice on top of each vegetable layer.
Add the remaining tomato juice to what has remained in the pot and pour it into the casserole. Rotate the casserole well so that the juice spreads everywhere. Cover and put in the fridge until it sets.For the dressing, whisk the oil with the vinegar, add salt and pepper. Turn the casserole upside down on a plate and remove the cooking wrap. Serve cut in thick slices covered with the dressing. Dress with basil leaves.
Recipe from the Book: Mediterranean Cuisine by Mediterranean Cuisine, by Jacqueline Clark & Joanna Farrow.