Grilled mediterranean vegetable terrine

Grilled mediterranean vegetable terrine
Makes: 10 portions
Prep time:
Cook time:
Total time:
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 1 aubergine
  • 2 courgettes
  • 90 ml olive oil
  • 2 tspn rosemary
  • 1 red onion
  • 2 tsbpn red wine vinegar
  • 2 tbspn raisins
  • 500 ml tomato passata
  • 10 gr leaf gelatine
  • basil leaves
  1. Preheat the oven to grill.
  2. Cut the peppers into quarters, take the seeds out and brush with some oil. Grill in the oven until the skin is black. Remove from the oven, place inside a plastic bag for 10 min to soften and peel the black skin off.
  3. Slice the aubergine and courgette lengthwise. Brush with some oil and grill on both sides until cooked. Season and sprinkle with rosemary.
  4. Cover the terrine mould with two layers of cling film and allow some plastic to hang over the sides for later.
  5. Soften the gelatine sheets in ample cold water.
  6. Dice the red onion and sweat off with the red wine vinegar until soft and syrupy. Mix in the raisins and tomato passata. Season with salt, pepper and any Italian herbs you like.
  7. Dissolve the gelatine on a low heat and stir in the tomato sauce.
  8. Pour some tomato sauce in the terrine. Place a layer of the bell peppers on top. Follow up with some tomato sauce and a layer of courgettes and aubergines. Keep layering sauce, peppers, courgettes and aubergine and add between the layers a small amount of tomato sauce to bind the terrine together.
  9. Finish with a thin layer of sauce. Fold back the excess plastic to cover the terrine. Place on top of the terrine a small plate or board that just fits inside the mould and weigh it down to press the terrine. Let it set in the fridge for at least half a day but preferably overnight.
  10. Unmold on a serving platter and garnish with basil leaves.
Stuff to know
The terrine needs half a day minimum to set in the fridge.
Season the tomato sauce with your favourite herbs and spices.
This quantity will feed a standard size cake tin and yield about 10 slices.