Bobs Grilled Vegetable Terrine Recipes

GRILLED VEGETABLE TERRINE

Steps:

• Cut eggplant into 1/4-inch (5 mm) thick slices; layer in colander, using 1/2 teaspoon (2 mL) of the salt to sprinkle layers Let stand for 30 minutes.
• Rinse each slice briefly and pat dry.
• Meanwhile, place red and yellow peppers on greased grill over medium-high heat; close lid and cook, turning several times, until blistered and charred, about 20 minutes.
• Let cool enough to handle.
• Peel, seed and cut lengthwise into quarters.
• Set aside.
• Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices.
• In large bowl, whisk together olive oil, 2 of the garlic cloves, 1 tablespoon (15 mL) of the basil, remaining salt and pepper.
• Add eggplant and zucchini; toss to coat.
• Grill eggplant and zucchini over medium-high heat until tender and golden, about 6 minutes per side.
• In colander set over bowl, layer peppers, eggplant and zucchini; place plastic wrap on surface and weigh down using large cans.
• Let stand for 2 hours.
• Reserve 1/3 cup (75 mL) of the reserved juices.
• Line 8- x -4 inch (1. 5 L) loaf pan with plastic wrap, leaving enough overhang to cover loaf.
• Layer with half of the red and yellow peppers, half of the eggplant, all of the zucchini, remaining eggplant and peppers.
• In small saucepan, combine reserved juices and wine.
• Sprinkle gelatin over top; let stand for 1 minute.
• Heat over medium heat until gelatin is dissolved.
• Pour into bowl.
• Add remaining garlic, basil and vinegar; refrigerate for about 10 minutes or until consistency of egg whites.
• Slowly pour over terrine, using spatula or small blunt knife to move sides for gelatin to go down.
• Cover with plastic wrap overhang; refrigerate until gelatin is set, at least 8 hours or for up to 2 days.
• Uncover and invert onto serving platter, remove pan and plastic wrap.
• Slice to serve.
• Garnish with fresh basil leaves.

BOB'S GRILLED VEGETABLE TERRINE

Steps:

• Grill the pepper under a hot grill and skin.
• Grill or fry the eggplant and zucchini, with the olive oil and set aside.
• Heat remaining oil in frypan and fry the onions and raisins till limp add the red wine vinegar and cook slowly, stirring often, until syrupy.
• Lightly grease a loaf tin with oil. (Or line it with glad wrap, prefered).
• Heat half the tomato juice with the gelatine; dissolve over low heat stirring.
• add basil leaves to the loaf tin, and cover with a layer of the skinned peppers, cover with juice.
• layer the eggplant, then zucchini, adding juice as you go. Then the onion mixture, keep layering till you run out, ending with red pepper.
• Mix the rest of the tomato juice with the leftover tomato/gelatine mixture, and pour into the terrine.
• Tap the sides to settle the mixture. (Or stab the middle with a skewer and shake the hell out of it).
• Cover and chill till set.
• Whisk all the dressing ingredients together.
• Have a glass of wine.

GRILLED VEGETABLE TERRINE

Steps:

• 1. Place peppers skin side up under a hot broiler and cook until skins are blackened. Transfer to bowl and cover with plate until cool.
• 2. Arrange eggplant and zucchini slices on separate baking sheet. Brush with a little oil and cook under broiler, turning occasionally until tender and golden.
• 3. Heat remaining oil in skillet over medium heat. Add onion, raisins, tomato paste and vinegar. Cook gently until soft and syrupy. Remove pan from heat and set aside to cool.
• 4. Lightly oil a 7 1/2 or 8 cup terrine with OVVO then line with clear plastic wrap, leaving a little to hang over sides. Make sure to get wrap into corners.
• 5. Pour half of tomato juice in a pan and sprinkle with gelatin. Dissolve gently over low heat while stirring.
• 6. Place a layer of red peppers in bottom of terrine and pour in enough of tomato juice mixture to cover. Continue layering eggplant, zucchini, yellow peppers, onion mixture, ending with layer of red peppers. Pour tomato juice over each layer of veggies.
• 7. Add the remaining tomato juice to any juices left in pan with the gelatin mixture, stir well and pour all into the terrine. Give it a sharp tap on counter to get rid of bubbles and disperse juice. Cover and chill until set.
• 8. Whisk dressing ingredients together. Turn out terrine onto serving plate. Remove plastic wrap. Serve in thick slices, drizzled with dressing and garnished with a few basil leaves.