Rustic Grilled Vegetable and Herb Terrine
This Rustic Grilled Vegetable and Herb Terrine is a stunning centerpiece perfect for any buffet table or a delightful addition to your gathering with friends over drinks. Featuring layers of vibrant, grilled vegetables, this dish not only pleases the eye but also satisfies the palate with a burst of flavors from the herbs and tangy dressing. You can easily save time by using store-bought grilled vegetables; no one will ever guess your secret! For an elevated twist, consider incorporating oven-dried tomatoes for an extra depth of flavor.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Red Peppers
2 (charred and peeled)
Yellow Peppers
2 (charred and peeled (or other peppers))
Eggplant
1 large (sliced)
Zucchini
2 large (sliced)
Olive Oil
6 tablespoons (divided)
Red Onion
1 large (finely sliced)
Raisins
1/2 cup (none)
Red Wine Vinegar
1 tablespoon (for onion mixture)
Tomato Juice
1 2/3 cups (divided)
Gelatin
2 tablespoons (powder)
Basil Leaves
to garnish (fresh, washed)
Extra Virgin Olive Oil
6 tablespoons (for dressing)
Ground Black Pepper
to taste (freshly ground)
Instructions
1
Preheat your grill or prepare a frying pan over medium-high heat.
2
Char the red and yellow peppers under the grill until the skins are blistered and blackened, approximately 10-15 minutes. Once done, place them in a bowl and cover with plastic wrap to steam. After about 10 minutes, peel the skins off and set aside.
3
Slice the eggplant and zucchini, then brush with 2 tablespoons of olive oil. Grill or fry them until they are tender and well-marked. Set aside to cool.
4
In a frying pan, heat the remaining olive oil over medium heat. Add the finely sliced red onion and raisins, cooking until the onions are soft and the raisins are plump. Stir in the red wine vinegar and cook for a few more minutes until the mixture becomes syrupy. Remove from heat.
5
Lightly grease a loaf tin with extra virgin olive oil or line it with plastic wrap for easy removal later.
6
In a small saucepan, heat half of the tomato juice over low heat and sprinkle in the gelatin, stirring until it dissolves completely. Remove from heat and let cool slightly.
7
Layer the prepped basil leaves at the bottom of the loaf tin followed by a layer of the skinned and sliced peppers. Pour a portion of the tomato juice mixture over the peppers.
8
Continue layering with the grilled eggplant, zucchini, and the onion-raisin mixture, adding more tomato juice as needed in between layers. Finish with a final layer of the remaining red peppers on top.
9
Mix the remaining tomato juice with any leftover tomato- gelatin mixture and carefully pour over the top to fully cover everything.
10
Gently tap the sides of the loaf tin to help settle the mixture, or use a skewer to poke the center and shake gently to eliminate air pockets.
11
Cover the terrine with plastic wrap and refrigerate for at least 4 hours or overnight until fully set.
12
Before serving, whisk together the extra virgin olive oil, remaining red wine vinegar, and ground black pepper to create a delicious dressing.
13
Slice the terrine into portions, serve drizzled with the dressing, and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Rustic Grilled Vegetable and Herb Terrine?
It is a layered dish featuring grilled vegetables like peppers, eggplant, and zucchini, set in a tomato-gelatin base with herbs and a tangy dressing.
How many peppers are required for this recipe?
The recipe calls for 2 red peppers and 2 yellow peppers, both charred and peeled.
Can I use store-bought grilled vegetables to save time?
Yes, you can easily use store-bought grilled vegetables; the recipe notes that no one will likely notice the difference.
How do I easily peel the skins off the peppers?
Char the peppers until blackened, then place them in a bowl covered with plastic wrap for 10 minutes to steam, which makes the skins easy to peel.
What vegetables are included in the terrine?
The main vegetables are red peppers, yellow peppers, eggplant, and zucchini.
How should the eggplant and zucchini be prepared?
Slice the vegetables, brush them with 2 tablespoons of olive oil, and grill or fry them until they are tender and marked.
What is the onion and raisin mixture?
It is a mixture of finely sliced red onion and raisins cooked in olive oil and red wine vinegar until the onions are soft and the mixture is syrupy.
How do I prepare the gelatin for the terrine?
Heat half of the tomato juice over low heat, sprinkle in 2 tablespoons of gelatin powder, and stir until completely dissolved.
Is this recipe suitable for a vegan diet?
As written with gelatin, it is not vegan. To make it vegan, you would need to substitute the gelatin with a plant-based setting agent like agar-agar.
Is the Rustic Grilled Vegetable and Herb Terrine gluten-free?
Yes, the ingredients listed in this recipe are naturally gluten-free.
How long does the terrine need to refrigerate?
It should be refrigerated for at least 4 hours or overnight until it is fully set.
How can I prevent air pockets from forming in the terrine?
Gently tap the sides of the loaf tin or use a skewer to poke the center and shake the tin gently to settle the mixture.
What ingredients are in the dressing?
The dressing consists of extra virgin olive oil, the remaining red wine vinegar, and ground black pepper.
How do I ensure the terrine is easy to remove from the tin?
You can either lightly grease the loaf tin with extra virgin olive oil or line it with plastic wrap before layering the ingredients.
What herb is used as a garnish and layer?
Fresh basil leaves are used both as a bottom layer in the tin and as a garnish.
What can I add for extra depth of flavor?
The recipe suggests incorporating oven-dried tomatoes for an elevated twist and added depth.
What is the total amount of tomato juice needed?
The recipe requires 1 and 2/3 cups of tomato juice, divided for use in the gelatin mixture and layering.
How much olive oil is used for the dressing?
6 tablespoons of extra virgin olive oil are used to create the final dressing.
What type of vinegar is used?
Red wine vinegar is used both in the onion-raisin mixture and in the final dressing.
How do I layer the terrine?
Start with basil leaves, followed by peppers, eggplant, zucchini, and the onion-raisin mixture, adding tomato juice between layers.
What should the final layer of the terrine be?
The layering should finish with a final layer of the remaining red peppers on top.
How much gelatin is required?
The recipe calls for 2 tablespoons of gelatin powder.
How many raisins are needed for the onion mixture?
The recipe uses 1/2 cup of raisins.
What is the recommended serving style?
Slice the terrine into portions and serve it drizzled with the prepared olive oil and vinegar dressing.
What temperature should I use for the grill or pan?
Use a medium-high heat for grilling or frying the main vegetables.
Can I substitute the yellow peppers?
Yes, you can use other types of peppers if yellow peppers are unavailable.
How do I cook the red onion and raisins?
Cook them in olive oil over medium heat until the onions are soft and raisins are plump, then add vinegar and cook until syrupy.
What are the tags for this recipe?
Tags include vegetable terrine, grilled vegetables, buffet recipe, healthy lunch, snacks, vegan, gluten-free, and party food.
How many tablespoons of olive oil are used in total for the vegetables?
6 tablespoons of olive oil are used for cooking the vegetables, divided between the different steps.
Is this dish suitable for a buffet?
Yes, it is described as a stunning centerpiece perfect for any buffet table or social gathering.