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 Terrine of Baked Vegetables Recipe
A colorful vegetable dish for summer, when vegetables are the ripest and most delicious. Rich in vitamins and minerals, this terrine will appeal even to those who do not like vegetables. Try to cook - you will like it.
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Special Food Dishes, Valentine's Day Food, Vegetarian Food and Diet
Cuisine French Cuisine
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Special Food Dishes, Valentine's Day Food, Vegetarian Food and Diet
Cuisine French Cuisine
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Cut the pepper into quarters, remove the seeds and the white streak. Place on the grill and bake in the oven, preferably on the grill, until the skin darkens. Transfer the prepared peppers to a bowl, cover with a plate and let cool.
    Cut the pepper into quarters, remove the seeds and the white streak. Place on the grill and bake in the oven, preferably on the grill, until the skin darkens. Transfer the prepared peppers to a bowl, cover with a plate and let cool.
  2. Eggplant and zucchini cut lengthwise into layers of medium thickness. Place on separate baking sheets, greased with olive oil. Using a brush, brush the chopped vegetables with olive oil. Bake until tender for about 10 minutes.
    Eggplant and zucchini cut lengthwise into layers of medium thickness. Place on separate baking sheets, greased with olive oil. Using a brush, brush the chopped vegetables with olive oil. Bake until tender for about 10 minutes.
  3. Cut the onion into half rings, simmer in olive oil for a couple of minutes. Then add the raisins, tomato paste, wine vinegar, salt and pepper. Cook on low heat for 5-7 minutes, until a syrupy mass forms. Let it cool down.
    Cut the onion into half rings, simmer in olive oil for a couple of minutes. Then add the raisins, tomato paste, wine vinegar, salt and pepper. Cook on low heat for 5-7 minutes, until a syrupy mass forms. Let it cool down.
  4. Remove the skin from the cooled peppers. Cover the terrine mold with cling film so that the edges hang down, and sprinkle with olive oil.
    Remove the skin from the cooled peppers. Cover the terrine mold with cling film so that the edges hang down, and sprinkle with olive oil.
  5. Pour the tomato juice into a saucepan, pour the gelatin on top and warm everything over low heat, stirring constantly until the gelatin dissolves.
    Pour the tomato juice into a saucepan, pour the gelatin on top and warm everything over low heat, stirring constantly until the gelatin dissolves.
  6. Put a layer of red pepper on the bottom of the terrine, sprinkle with salt and pepper. Put a layer of eggplant on top, season it too and pour all the juice with gelatin.
    Put a layer of red pepper on the bottom of the terrine, sprinkle with salt and pepper. Put a layer of eggplant on top, season it too and pour all the juice with gelatin.
  7. Put a layer of zucchini and yellow pepper, also sprinkle with salt and pepper, pour over the juice. Put a layer of onion with raisins, a layer of yellow pepper and pour over the juice.
    Put a layer of zucchini and yellow pepper, also sprinkle with salt and pepper, pour over the juice. Put a layer of onion with raisins, a layer of yellow pepper and pour over the juice.
  8. Continue alternating layers of vegetables, sprinkling them with salt and pepper and pouring juice. Sprinkle with a layer of red pepper. Pour the remaining juice on top. Beat the mold well on the work surface so that the juice passes between the layers. Cover with foil and refrigerate overnight.
    Continue alternating layers of vegetables, sprinkling them with salt and pepper and pouring juice. Sprinkle with a layer of red pepper. Pour the remaining juice on top. Beat the mold well on the work surface so that the juice passes between the layers. Cover with foil and refrigerate overnight.
  9. Mix olive oil with balsamic vinegar, salt and pepper. Put the terrine on a plate and remove the film. Cut into thick slices, pour a mixture of oil and vinegar. Serve with a warm baguette.
    Mix olive oil with balsamic vinegar, salt and pepper. Put the terrine on a plate and remove the film. Cut into thick slices, pour a mixture of oil and vinegar. Serve with a warm baguette.
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