Tri-colored vegetable terrine

4 servings
20 min
30 min
Very Easy
This is a light and flavorful appetizer that is wonderful to serve on any occasion.


Number of serving: 4
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

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


  • 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.


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