Grilled Vegetable Terrine Recipe
Overview:
Experience the elegance of our Grilled Vegetable Terrine, inspired by the tantalizing display seen on ‘Canadian Living Cooks.’ This dish promises to be a stunning addition to your table, perfect for a sophisticated lunch or a standout buffet item. Embark on a culinary journey with this vibrant medley of grilled vegetables, harmonized by a delicate gelatin infusion.
Preparation Time:
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes (excluding standing time)
Ingredients:
- 1 eggplant, sliced into 1/4-inch (5 mm) thick slices
- Salt, for sprinkling
- 4 red sweet peppers
- 4 yellow sweet peppers
- 1 zucchini, sliced lengthwise into 1/4-inch (5 mm) thick slices
- 3/4 cup extra virgin olive oil
- 3 cloves garlic, minced
- 3 tablespoons fresh basil, chopped
- Pepper, to taste
- 3/4 cup dry white wine
- 1 tablespoon kosher gelatin
- 1 tablespoon vinegar
Instructions:
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Prepare Eggplant:
- Layer eggplant slices in a colander, sprinkling each layer with salt. Let stand for 30 minutes to draw out moisture. Rinse slices briefly and pat dry.
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Grill Peppers:
- Place red and yellow peppers on a greased grill over medium-high heat. Close the lid and grill, turning several times, until blistered and charred (about 20 minutes). Let cool, then peel, seed, and cut into quarters.
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Grill Zucchini and Eggplant:
- In a large bowl, whisk together 1/2 cup olive oil, 2 cloves of minced garlic, 1 tablespoon of basil, and salt and pepper. Toss eggplant and zucchini in the mixture until coated. Grill over medium-high heat until tender and golden (about 6 minutes per side).
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Layer Vegetables:
- In a colander set over a bowl, layer grilled peppers, eggplant, and zucchini. Place plastic wrap directly on the surface and weigh down with large cans. Let stand for 2 hours.
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Prepare Gelatin Mixture:
- Reserve 1/3 cup of the collected juices. In a small saucepan, combine the reserved juices and white wine. Sprinkle gelatin over the liquid and let stand for 1 minute. Heat over medium heat until gelatin is dissolved. Remove from heat and stir in remaining minced garlic, basil, and vinegar. Refrigerate for about 10 minutes or until the mixture is the consistency of egg whites.
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Assemble Terrine:
- Line an 8- x 4-inch (1.5 L) loaf pan with plastic wrap, leaving enough overhang to cover the terrine. Begin layering with half of the grilled peppers, followed by half of the grilled eggplant, all of the grilled zucchini, remaining eggplant, and finally the remaining grilled peppers.
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Chill and Serve:
- Slowly pour the gelatin mixture over the layered vegetables, using a spatula or small blunt knife to ensure it settles evenly. Cover with the overhanging plastic wrap and refrigerate until set, at least 8 hours or up to 2 days.
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Presentation:
- Uncover the terrine and invert onto a serving platter. Remove the loaf pan and plastic wrap. Slice into portions and garnish with fresh basil leaves before serving.
Serving Suggestions:
This Grilled Vegetable Terrine is a masterpiece of flavors and textures, perfect for festive occasions like Christmas, Hanukkah, Thanksgiving, or any brunch spread where you want to impress. Enjoy the vibrant colors and the harmonious blend of grilled goodness in every bite!
Nutritional Information (per serving):
- Calories: 2317.4
- Total Fat: 167.6g
- Saturated Fat: 23.4g
- Cholesterol: 0mg
- Sodium: 2434.5mg
- Total Carbohydrates: 181.8g
- Dietary Fiber: 42.9g
- Sugars: 41.4g
- Protein: 33.5g
Keywords:
Vegetable, Kosher, Christmas, Hanukkah, Thanksgiving, Ramadan, St. Patrick’s Day, Brunch, Less than 60 Minutes
Recipe Yield:
1 terrine
Recipe Notes:
The prep and cook times are approximate and do not include standing time. Enjoy the process of creating this visually stunning and delicious Grilled Vegetable Terrine, inspired by the artistry of ‘Canadian Living Cooks’!
