Grilled Vegetable Terrine Recipes

GRILLED VEGETABLE TERRINE

Steps:

• 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.

BOB'S GRILLED VEGETABLE TERRINE

Steps:

• 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.

GRILLED VEGETABLE TERRINE

Steps:

• | Preparation | Place garlic in an aluminum pouch, season with salt and transfer to the grill to roast until tender. Using a silicone brush, brush peppers with oil and transfer to the grill. Grill until skins are charred. Transfer peppers to a large bowl and cover with plastic wrap. Let cool, then remove blackened skins. Set aside to drain. Skewer onion slices with a metal skewer and brush with oil, lightly season with salt and pepper and grill until tender. Set aside. Brush both sides of eggplant with oil, lightly season and grill until tender, about 1 minute on each side. Set aside. Repeat this process with tomato, zucchini and squash. Repeat with mushrooms, but grill for 2 minutes on each side. Set aside to cool. | Assembly | Line the bottom of a 6-inch springform pan with parchment paper. Starting with half of the eggplant, line the bottom of the pan with overlapping slices. Sprinkle with 2 Tbsp cheese. Using the same method, create the second layer with half of the red peppers, then half yellow peppers. Sprinkle with 2 Tbsp cheese. Assemble the third layer with half the onion, then half the zucchini, crisscrossed with the yellow squash, followed by half the tomatoes. Sprinkle with 4 Tbsp cheese. Arrange roasted garlic evenly over the layer. Then layer remaining onion and tomatoes with 4 Tbsp cheese and remaining zucchini, squash and red and yellow peppers with 4 Tbsp cheese. Layer remaining eggplant and arrange mushroom slices overlapping as the top layer. Cover with parchment paper and put a plate on top. Put a weight on the plate, such as an unopened can. Set on a rack over another plate with sides to drain. Refrigerate overnight. To serve, drain liquids, remove weight, plate and parchment paper, and invert on a cake plate. Remove the pan, sprinkle with cheese, arrange basil leaves on top and serve at room temperature.