Tri-colored vegetable terrine

Ingredients

• 2 cups tomato juice
• 1 large red pepper, quartered, cored and seeds removed
• 1 large yellow pepper, quartered, cored and seeds removed
• 1 large eggplant, sliced lengthwise
• 3 zucchini, sliced lengthwise
• 1 red onion, thinly sliced
• ¼ cup raisins
• 2 Tbsp tomato paste
• 1 Tbsp red wine vinegar
• 2 Tbsp powdered gelatin
• 5 Tbsp olive oil

You may like

Vegetable and shrimps wok

Preparation

• Broil red and yellow peppers until skins are slighty blackened. Remove and set aside.
• Arrange eggplant and zuchinni slices on a baking tray. Brush them with a little oil on both sides and cook under the broiler until tender and golden.
• Heat the remaining olive oil in a frying pan and add onion, raisins and vinegar. Stir and cook gently until onions are soft and raisins has absorbed most of the juices. Remove and let mixture cool.
• Brush inside of terrrine lightly with some oil. Line with plastic wrap and leave a little of wrap hanging over the sides of the terrine. In a saucepan over low heat, add tomato juice and gelatine. Stir to dissolve and remove from heat.
• Place a layer of peppers in the bottom of the terrine and pour some tomato juice over to cover. Arrange the terrine with a layer of eggplant, zucchini, tomato and raisins mixture, and peppers.
• Pour a layer of tomato/gelatine mixture after each layer of vegetables. Add the remaining gelatine mixture on top and give the terrine a sharp tap on the table to help settle the juice and compact the vegetables. Cover the terrine and chill well to set.
• Turn out the terrine, remove the plastic wrap. Cut into thick slices and drizzled with a simple olive oil and vinegar dressing.