Tri-colored vegetable terrine

By mltaimltai

This is a light and flavorful appetizer that is wonderful to serve on any occasion.


- 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


Step 1

Broil red and yellow peppers until skins are slighty blackened. Remove and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Turn out the terrine, remove the plastic wrap. Cut into thick slices and drizzled with a simple olive oil and vinegar dressing.

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