Grilled Vegetable Terrine

Total Time: 52 mins Preparation Time: 40 mins Cook Time: 12 mins

Ingredients

• 1 large eggplant
• 1 teaspoon salt
• 4 red sweet peppers
• 4 yellow sweet peppers
• 1 large zucchini
• 3/4 cup extra virgin olive oil
• 3 garlic, minced
• 3 tablespoons fresh basil, chopped
• 3/4 teaspoon pepper
• 1/2 cup dry wine
• 1 (7 g) package kosher gelatin
• 2 tablespoons vinegar, cider
• 1 leaf fresh basil

Recipe

• 1 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.
• 2 rinse each slice briefly and pat dry.
• 3 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.
• 4 let cool enough to handle.
• 5 peel, seed and cut lengthwise into quarters.
• 6 set aside.
• 7 cut zucchini lengthwise into 1/4-inch (5 mm) thick slices.
• 8 in large bowl, whisk together olive oil, 2 of the garlic cloves, 1 tablespoon (15 ml) of the basil, remaining salt and pepper.
• 9 add eggplant and zucchini; toss to coat.
• 10 grill eggplant and zucchini over medium-high heat until tender and golden, about 6 minutes per side.
• 11 in colander set over bowl, layer peppers, eggplant and zucchini; place plastic wrap on surface and weigh down using large cans.
• 12 let stand for 2 hours.
• 13 reserve 1/3 cup (75 ml) of the reserved juices.
• 14 line 8- x –4 inch (1. 5 l) loaf pan with plastic wrap, leaving enough overhang to cover loaf.
• 15 layer with half of the red and yellow peppers, half of the eggplant, all of the zucchini, remaining eggplant and peppers.
• 16 in small saucepan, combine reserved juices and wine.
• 17 sprinkle gelatin over top; let stand for 1 minute.
• 18 heat over medium heat until gelatin is dissolved.
• 19 pour into bowl.
• 20 add remaining garlic, basil and vinegar; refrigerate for about 10 minutes or until consistency of egg whites.
• 21 slowly pour over terrine, using spatula or small blunt knife to move sides for gelatin to go down.
• 22 cover with plastic wrap overhang; refrigerate until gelatin is set, at least 8 hours or for up to 2 days.
• 23 uncover and invert onto serving platter, remove pan and plastic wrap.
• 24 slice to serve.
• 25 garnish with fresh basil leaves.