Grilled vegetable terrine recipe

Recipe for grilled vegetable terrine in our easy vegetarian recipes collection.

Recipe ingredients

• 2 large red peppers, quartered, cored and seeded
• 2 large yellow peppers, quartered, cored and seeded
• 1 large aubergine, sliced lengthways
• 2 large courgettes, sliced lengthways
• 6 tablespoons olive oil
• 1 large red onion, thinly sliced
• 1 tablespoon tomato puree
• 1 tablespoon red wine vinegar
• 1 2/3 cups tomato juice
• 2 tablespoons vegetarian gelatine
• Fresh basil leaves, to garnish
• For the dressing:
  • 6 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • Salt and freshly ground black pepper

How to make grilled vegetable terrine

• Place the peppers skin side up under a hot grill and cook until blackened.
• Put in a bowl and cover.
• Arrange the aubergine and courgette slices on separate baking sheets.
• Brush them with oil and cook under the grill.
• Heat the remaining olive oil in a frying pan.
• Add the onion, raisins, tomato puree and red wine vinegar.
• Cook until soft.
• Line a 7 1/2 cup terrine with clear film.
• Pour half the tomato juice into a sauce pan.
• Sprinkle with the gelatine.
• Dissolve over a low heat.
• Layer the red peppers in the terrine.
• Cover with some of the tomato juice and gelatine.
• Add the aubergine, courgettes, yellow peppers and onion mixture.
• Pour tomato juice over each layer of vegetables and finish with another layer of red peppers.
• Add the remaining tomato juice to any left in the pan and pour into the terrine.
• Give the terrine a sharp tap, to disperse the juice.
• Cover and chill in the refrigerator until set.
• To make the dressing, whisk together the oil and vinegar. Season with salt and pepper.
• Turn out the terrine and remove the clear film.
• Serve in thick slices, drizzle with dressing.
• Garnish with basil leaves.

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