Vegetable Terrine

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Vegetable Terrine

Serves 6


 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

90ml / 6 tablespoons olive oil

1 large red onion thinly sliced

75g / 3oz raisins

15ml / 1 tablespoon tomato puree [I used sun dried tomato puree]

15 ml / 1 tablespoon red wine vinegar

400 ml / 14 fl oz tomato juice

15 g / oz vegetarian gelatine [I used an individual packet Davis gelatine enough to set 1 pint]

fresh basil leaves to garnish

For the dressing

90 ml / 6 tablespoons olive oil [I used basil oil]  

30 ml / 2 tablespoons red wine vinegar

salt and freshly ground black pepper



1.   Place the peppers skin side up under a hot grill and cook until blackened.   Put in a bowl and cover.

2.   Arrange the aubergine and courgette slices on separate baking sheets.   Brush them with olive oil and cook under the grill.  [I seared them on a chargrill pan on the top of the stove]

3.   Heat the remaining olive oil in a frying pan.   Add the onion, raisins, tomato puree and red wine vinegar.   Cook until soft.

4.   Line a 1.75 litre / 3 pint terrine or 2lb bread tin with clear film

5.   Pour half the tomato juice into a saucepan.   Sprinkle with gelatine.   Dissolve over a low heat.    [I put the juice in a basin over a pan of boiling water]

6.   Layer the red peppers in the terrine and cover with some of the tomato and gelatine.   Add the aubergines, courgettes, yellow peppers and onion mixture.                     

7.   Pour tomato juice over each layer of vegetables.   Finish the terrine with another layer of red peppers.   Press down firmly.

8.   Add the remaining tomato juice to any juice and gelatine left in the pan and pour in to the terrine.   Give the terrine a sharp tap to disperse the juice.   Cover and chill in the refrigerator until set.

9.    To make the dressing, whisk together the oil and vinegar.   Season with salt and freshly ground black pepper.

10.   Turn out the terrine and remove the clear film.   Serve cut in slices, drizzled with the oil and wine vinegar dressing. Garnish with basil leaves.