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Print Recipe
Terrine of Baked Vegetables Recipe
Colorful vegetable dish for summer, when vegetables are the most ripe and delicious. Rich in vitamins and minerals, this terrine will appeal even to non-fans of vegetables. Try to cook - you will like it.
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Peppers cut into quarters, remove seeds and white streak. Put on the grill and bake in the oven, preferably in the grill until dark skin. Remove the prepared peppers in a bowl, cover with a plate and allow to cool.
    Peppers cut into quarters, remove seeds and white streak. Put on the grill and bake in the oven, preferably in the grill until dark skin. Remove the prepared peppers in a bowl, cover with a plate and allow to cool.
  2. Cut eggplant and zucchini lengthwise into layers of medium thickness. Put on separate trays, greased with olive oil. Use brush to coat the sliced vegetables with olive oil. Bake until ready for about 10 minutes.
    Cut eggplant and zucchini lengthwise into layers of medium thickness. Put on separate trays, greased with olive oil. Use brush to coat the sliced vegetables with olive oil. Bake until ready for about 10 minutes.
  3. Cut onions into half rings, stew in olive oil for a couple of minutes. Then add raisins, tomato paste, wine vinegar, salt and pepper. Cook on low heat for 5-7 minutes,until syrupy mass. Let cool.
    Cut onions into half rings, stew in olive oil for a couple of minutes. Then add raisins, tomato paste, wine vinegar, salt and pepper. Cook on low heat for 5-7 minutes,until syrupy mass. Let cool.
  4. Remove the skin from the cooled peppers. Lay the form for the terrine with cling film, so that the edges hang down, and sprinkle with olive oil.
    Remove the skin from the cooled peppers. Lay the form for the terrine with cling film, so that the edges hang down, and sprinkle with olive oil.
  5. Pour the tomato juice into a pot, pour the gelatin on top and heat everything on low heat, stirring constantly, until the gelatin dissolves.
    Pour the tomato juice into a pot, pour the gelatin on top and heat everything on 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. On top put a layer of eggplant, too, to spice and pour all the juice with the gelatin.
    Put a layer of red pepper on the bottom of the terrine, sprinkle with salt and pepper. On top put a layer of eggplant, too, to spice and pour all the juice with the gelatin.
  7. Add a layer of zucchini and yellow pepper, also sprinkled with salt and pepper, pour the juice. Put a layer of onions with raisins, a layer of yellow pepper and pour the juice.
    Add a layer of zucchini and yellow pepper, also sprinkled with salt and pepper, pour the juice. Put a layer of onions with raisins, a layer of yellow pepper and pour the juice.
  8. Continue to alternate the vegetable layers, sprinkling them with salt and pepper and pouring juice. Complete with a layer of red pepper. Pour the remaining juice from the top. A good knock form on the work surface so the juice is passed between layers. Close foil and put into the refrigerator overnight.
    Continue to alternate the vegetable layers, sprinkling them with salt and pepper and pouring juice. Complete with a layer of red pepper. Pour the remaining juice from the top. A good knock form on the work surface so the juice is passed between layers. Close foil and put into the refrigerator overnight.
  9. Mix olive oil with balsamic vinegar, add salt and pepper. Put the terrine on a plate and remove the film. Cut into thick pieces, pour a mixture of oil and vinegar. Serve with warm baguette.
    Mix olive oil with balsamic vinegar, add salt and pepper. Put the terrine on a plate and remove the film. Cut into thick pieces, pour a mixture of oil and vinegar. Serve with warm baguette.

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