Bob's Grilled Vegetable Terrine

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 2 red peppers
• 2 yellow peppers (or any peppers you have)
• 1 large eggplant
• 2 large zucchini
• 6 tablespoons olive oil
• 1 large red onion, finely sliced
• 1/2 cup raisins
• 1 tablespoon red vinegar
• 1 2/3 cups tomato juice
• 2 tablespoons gelatin
• basil leaves (to garnish)
• 6 tablespoons extra virgin olive oil
• 2 tablespoons red vinegar
• ground black pepper

Recipe

• 1 grill the pepper under a hot grill and skin.
• 2 grill or fry the eggplant and zucchini, with the olive oil and set aside.
• 3 heat remaining oil in frypan and fry the onions and raisins till limp add the red vinegar and cook slowly, stirring often, until syrupy.
• 4 lightly grease a loaf tin with oil. (or line it with glad wrap, prefered).
• 5 heat half the tomato juice with the gelatine; dissolve over low heat stirring.
• 6 add basil leaves to the loaf tin, and cover with a layer of the skinned peppers, cover with juice.
• 7 layer the eggplant, then zucchini, adding juice as you go. then the onion mixture, keep layering till you run out, ending with red pepper.
• 8 mix the rest of the tomato juice with the leftover tomato/gelatine mixture, and pour into the terrine.
• 9 tap the sides to settle the mixture. (or stab the middle with a skewer and shake the hell out of it).
• 10 cover and chill till set.
• 11 whisk all the dressing ingredients together.
• 12 have a glass of .