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ROASTED VEGETABLE TERRINE

  • Prep Time
    1hr
  • Serving
    4
  • View
    420

This one shouts ‘Summer’ ! Makes a colourful and vibrant starter or a vegetarian main which can be served with a side salad & crusty bread.

Ingredients

    Directions

    You would need to prepare this the night before you wish to serve it as it needs to set in the fridge which also helps all the flavors to develop.

    Step 1

    Place the capsicums, skin side up on a baking sheet and grill till blackened. Put them in a plastic bag and leave them in the closed bag until they cool.

    Step 2

    Put the sliced aubergines and zucchini on a baking sheet, brush with olive oil, season with salt and pepper and place in the oven to roast until tender.

    Step 3

    Whilst the vegetables are cooking, saute the onion in a little olive oil for a few minutes but do not let it brown. Add the sultanas, the vinegar and tomato paste, mix well, lower the heat and cook covered until very soft and caramalised. Leave to cool.

    Step 4

    Put the tomato juice in a pan and sprinkle the gelatine powder over it. Dissolve this gently over low heat, stirring all the while. When dissolved, remove from the heat and leave to cool. *If you do not have tomato juice, put 380 ml of crushed tomatoes in a blender. Add some salt & pepper, top it too 400ml with vegetable stock and whizz. Works as well!

    Step 5

    Lightly oil a terrine or a pound cake pan and then line it with clingfilm, leaving an over hang which will help when you lift the terrine out of the pan. Set aside.

    Step 6

    Peel the blistered skin off the capsicums and then slice them into neat strips. Place the first layer of the red capsicums at the bottom of the terrine and pour some of the tomato juice to cover. Add a layer of aubergines and again a thin layer of the tomato juice, followed by the zucchini, the tomato juice, the onion and sultana mix and tomato juice. Repeat, finishing with the red capsicum. Pour whatever is left of the tomato juice on top. Gently tap the terrine pan so the liquid is dispersed evenly. Cover and put in the fridge to chill until set, ideally overnight.

    Step 7

    Before serving, turn out the terrine on a rectangular dish and drizzle with any dressing you prefer. I just drizzled mine with a little olive oil. Cut into thick slices with a sharp knife and serve with crusty bread.

    Jacqui

    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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