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Recipe Detail Page
Vegetable Terrine with Grilled Vegetables
Early Summer 2014
This terrine is a delicious stacked “salad.”Or cut into small squares, dab with garlicky mayonnaise and serve nestled in bib lettuce as a light nibble with drinks. Plated with greens, it makes a pretty lunch (Vegetable Terrine Salad, below).
Serves 8
1 medium sweet red pepper
1 medium sweet yellow pepper
1 thick medium zucchini, about8 to 9 inches (20 to 23 cm) long
1 medium leek
4 oz (125 g) white button mushrooms
1½ tsp (7 mL) olive oil
1 medium garlic clove, minced
1¼ cups (310 mL) garden vegetable cocktail or tomato juice
1 packet (7 g) gelatine, plus 1 tsp (5 mL),total of 4 tsp (20 mL)
1 tbsp (15 mL) freshly squeezed lemon or lime juice
1½ tsp (7 mL) finely chopped fresh oregano or basil
½ tsp (2 mL) salt
¼ tsp (1 mL) freshly ground black pepper
1 Line an 8 x 4-inch (1.5-L) loaf pan with plastic wrap, generously overhanging at each end. Leave peppers whole for grilling. Cut zucchini lengthwise into 6 slices.
2 Preheat barbecue until hot. If grill is not well-seasoned, lightly oil or coat with high-heat cooking spray.
3 Meanwhile, clean and thinly slice leek, using only white and light green portion. Sliced, there should be about 2 cups (500 mL). Thinly slice mushrooms.
4 Heat oil in medium frying pan over medium heat until hot. Add leeks; sauté 3 to 4 minutes or until wilting. Add mushrooms and garlic; stir and cover for 5 minutes. Then transfer leek mixture to a colander or sieve; let drain while proceeding.
5 Grill whole peppers for 16 to 20 minutes or until softened and skins are blackened in places. Grill zucchini slices until they have brown hatch marks, from 6 to 8 minutes per side. As removed, stack in a tray so slices steam a bit. Place peppers on tray with zucchini; cover all with foil to steam. After about 15 minutes, uncover, peel and seed peppers, leaving flesh in large pieces.
6 Measure ½ cup (125 mL) tomato juice into a bowl. Sprinkle with gelatine packet and also additional 1 tsp (5 mL); stir briefly and let stand 5 minutes or more. Measure out remaining ¾ cup (175 mL) juice. Covering with plastic wrap, turn back one edge to vent and heat for 1 to 2 minutes in microwave until almost boiling. Pour into gelatin mixture; stir until gelatin is completely dissolved. Then stir in lemon juice, oregano, salt and pepper.
7 Cutting to fit as needed, place a layer of red pepper, smooth-side down, in bottom of lined pan. (Save pepper cuttings.) Drizzle peppers in pan with 2 to 3 tbsp (30 to 45 mL) of tomato juice. Top with a layer of 3 zucchini strips; drizzle with 2 to 3 tbsp (30 to 45 mL) of tomato juice. Add a layer of all of mushroom and leeks; drizzle with ¼ cup (60 mL) tomato juice. Top with a layer of remaining zucchini strips; drizzle with 2 to 3 tbsp (30 to 45 mL) of tomato juice.
8 Finally, cutting to fit, top with yellow pepper, placing smooth-side up; pour all remaining juice overtop. (Save pepper cuttings.) Lift filled pan slightly off counter; let drop to settle contents. Holding edges of plastic wrap taut, insert a dull knife between vegetables and plastic wrap so tomato juice flows down all sides (within plastic of course!) Cover terrine with more plastic wrap. Refrigerate for at least half a day.
9 Take grilled pepper cuttings and finely dice; refrigerate. When ready to serve, place a serving platter over top terrine. Turn upside down; gently remove all plastic wrap. Cut into 8 thick slices while still icy cold from fridge. Use a large flat spatula to transport slices onto serving plates. Garnish with diced peppers.Terrine keeps well for 2 or more days.
Serves 8
VEGETABLE TERRINE SALAD
Line each serving dish with baby spinach or other plain greens. Lay a slice of terrine overtop. Either purchase ranch dressing or make a simple one by stirring ½ cup (125 mL) mayonnaise with ¼ cup (60 mL) yogurt or buttermilk, 1 small minced garlic clove and pinches of salt and pepper to taste. Mix in 1 tbsp (15 mL) of a finely chopped fresh herb such as basil, parsley or oregano. Thin with a dash or 2 of milk as needed. Decoratively drizzle ranch dressing over greens; scatter with diced peppers.
