Grilled Vegetable Terrine

Difficulty Level: High.

Category: Main course.

Cooking Time: 45 minutes

Cuisine: Greek, European.

This is a taste of Greece. Here is the recipe -

Ingredients:

>> 2 large red bell peppers quartered cored and seeded.

>> 2 large yellow bell peppers quartered cored and seeded.

>> 1 large aubergine (baigan / brinjal / eggplant) sliced lengthwise.

>> 2 large courgettes (zucchini) sliced lengthwise. [Zucchini is a small variety of summer squash that is shaped like a cucumber and has a smooth thin dark-green or yellow skin. It is eaten as a vegetable.]

>> Olive oil - 6 tbsp.

>> 1 onion thinly sliced.

>> Raisins - ½ cup.

>> Tomato puree - 1 tbsp.

>> Tomato juice - 2 cups.

>> Vinegar - 2 tsp.

>> Gelatine - 2 tbsp.

Methods:

1. Place the bell pepper pieces under a hot grill and cook until the skins are blackened. Transfer to a bowl and cover with a plate and allow to cool.  

2. Arrange the aubergine (baigan / brinjal) and zucchini pieces on separate baking sheets. Brush them with a little oil and cook under the grill turning once or twice until tender and golden. 

3. Heat the remaining olive oil in a frying pan or sauce pan and add the sliced onion, raisins, tomato puree and vinegar. Cook gently until soft and syrupy. Allow to cool in the pan itself.

4. Line a baking tray with clear film (cling wrap). Pour the tomato juice into a saucepan and add the gelatine and stirring constantly for about a minute over a low flame. Keep aside.

5. Place a layer of red peppers in the bottom most layer on the cling film and pour in enough of the tomato and gelatine juice to cover. Continue layering the baigan, zucchini, yellow pepper pieces and onion mixture. Pour the tomato gelatine juice in between the layers. Pour the balance tomato juice on the topmost layer. Cover the vegetable terrine with the film and chill in the fridge until set.

6. For dressing, whisk together the oil and vinegar and season with salt and pepper. Turn out the terrine and remove the clear film. Serve in thick slices drizzled with the dressing.

Garnish with basil leaves.