Grilled Vegetable Terrine

(recipe from this book)

Serves 6

Ingredients:

• 2 large red (bell) peppers, quartered, cored, seeded
• 2 large yellow (bell) peppers, quartered, cored, seeded
• 1 large aubergine (eggplant), sliced lenghways
• 2 courgettes (zucchini), sliced lengthways
• 90 ml / 6 tbsp olive oil
• 1 large red onion, thinly sliced
• 75 gr / 3 oz / ½ cup raisins
• 15 ml / 1 tbsp tomato puree (paste)
• 15 ml / 1 tbsp red wine vinegar
• 400 ml / 14 fl oz / 1 2/3 cups tomato juice
• 15 gr / ½ oz / 2 tbsp powdered gelatine
• fresh basil, to garnish

For the dressing:

• 90 ml /6 tbsp extra virgin olive oil
• 30 ml / 2 tbsp red wine vinegar 
• salt and ground black pepper

Step One

 Place the peppers skin side up under a hot grill (broiler)and cook until the skins are blackened. Transfer to a bowl and cover. Leave to cool. Arrange the aubergine and courgette slices on separate baking sheets. Brush them with oil and cook under the grill, turning occasionally, until they are tender and golden.

Step Two

 Heat the remaining olive oil in a frying pan, and add the onion, raisins, tomato puree and red wine vinegar. Cook gently until the mixture is syrupy. Set aside and leave to cool.

Step Three

 Lightly oil a 1,75 l /3 pint / 7 ½  cup terrine, then line it with clear film (plastic wrap), leaving a little hanging over the sides. Pour the tomato juice into a pan, and sprinkle with the gelatine. Dissolve over low heat, stirring frequently.

Step Four

 Place a layer of red peppers in the base of the terrine, and pour enough tomato juice with gelatin to cover. Continue layering the vegetables, pouring tomato juice over each layer. Finish with a layer of red peppers. Pour the remaining tomato juice into the terrine. Cover and chill until set.

Step Five

 To make the dressing, whisk together the oil and vinegar, and season. Turn out the terrine and remove the clear film. Serve in slices, drizzled with dressing and garnished with basil leaves.

Poftă Bună!!!