How To Cook Jelly Vegetable Terrine - Recipe

Author: Leticia Celentano Time for reading: ~1 minutes Last Updated: August 08, 2022

In this article, learn more about How To Cook Jelly Vegetable Terrine - Recipe. Learn how to cook "Jelly vegetable terrine". Delicious recipe..

Required products :

2 red peppers
2 yellow peppers
1 large eggplant
2 zucchini
1 red onion
6 tablespoons olive oil
1/2 teaspoon raisins
1 tablespoon tomato paste
1 tablespoon red wine vinegar
400 ml tomato juice
5-6 leaves gelatin (12 grams)

For the sauce:

6 tablespoons olive oil
2 tablespoons red wine vinegar
salt and ground black pepper
basil leaves for decoration

Method of preparation :

Cut the peppers into 4 parts and remove the seeds. Eggplant and zucchini cut into pieces about 1.5 cm thick. Arrange the vegetables in a pan and pour olive oil over them. Then bake in the oven on the "grill" function at a temperature of 200 degrees for 25-30 minutes until golden brown.

Once the peppers are browned, take them out and put them in a plastic bag. Allow to cool for about 15 minutes, then peel them.

Heat olive oil in a pan and fry sliced onions and raisins in it, add tomato paste and vinegar. Let the products cook until soft. Allow to cool in the pan.

Cover the inside of a suitable form (bottom and walls) with plastic wrap, the ends of which should protrude enough outside the container to be able to cover the terrine later.

Pour gelatin with cold water and leave for 10 minutes to swell.

Pour half of the tomato juice into a saucepan, heat it, but do not let it boil. Put the swollen gelatin leaves in it and stir until completely dissolved.

The temperature should not exceed 60 degrees.

It's time to "assemble" the terrine.

Put a layer of red peppers on the bottom of the form and pour some of the tomato juice with gelatin. Then continue the arrangement by placing layers of vegetables on top of each other and pouring a little of the tomato juice between them.

The last row should be red peppers. Pour half of the tomato juice you set aside in the pan with the rest of the gelatin, then pour the terrine. Wrap it in foil and store in the refrigerator to firm up.

Make the sauce by mixing olive oil with vinegar and season with salt and ground black pepper to taste.

Cut the finished appetizer into pieces, pour the sauce, garnish with basil leaves and serve.

Enjoy your meal!

How To Cook Jelly Vegetable Terrine - Recipe

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