Grilled Sweet Pepper Terrine

Grilled Sweet Pepper Terrine
Cook Time
20 min
12 servings

Try a twist on ratatouille with this grilled vegetable terrine.



eggplant, large
tsp salt
pepper, red, sweet
pepper, yellow, sweet
zucchini, large
cup oil, olive, extra virgin
garlic, minced
Tbsp basil, chopped, fresh
tsp pepper
cup wine, white, dry
1 7
g gelatin, package
Tbsp vinegar, cider
basil, leaves, fresh


Step 1

Cut eggplant into 1/4-inch (5 mm) thick slices; layer in colander, using 1/2 teaspoon
(2 mL) of the salt to sprinkle layers

Step 2

Let stand for 30 minutes.

Step 3

Rinse each slice briefly and pat dry.

Step 4

Meanwhile, place red and yellow peppers on greased grill over medium-high heat; close lid and cook, turning several times, until blistered and charred, about 20 minutes.

Step 5

Let cool enough to handle.

Step 6

Peel, seed and cut lengthwise into quarters.

Step 7

Set aside.

Step 8

Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices.

Step 9

In large bowl, whisk together olive oil, 2 of the garlic cloves, 1 tablespoon (15 mL) of the basil, remaining salt and pepper.

Step 10

Add eggplant and zucchini; toss to coat.

Step 11

Grill eggplant and zucchini over medium-high heat until tender and golden, about 6 minutes per side.

Step 12

In colander set over bowl, layer peppers, eggplant and zucchini; place plastic wrap on surface and weigh down using large cans.

Step 13

Let stand for 2 hours.

Step 14

Reserve 1/3 cup (75 mL) of the reserved juices.

Step 15

Line 8- x –4 inch (1.5 L) loaf pan with plastic wrap, leaving enough overhang to cover loaf.

Step 16

Layer with half of the red and yellow peppers, half of the eggplant, all of the zucchini, remaining eggplant and peppers.

Step 17

In small saucepan, combine reserved juices and wine.

Step 18

Sprinkle gelatin over top; let stand for 1 minute.

Step 19

Heat over medium heat until gelatin is dissolved.

Step 20

Pour into bowl.

Step 21

Add remaining garlic, basil and vinegar; refrigerate for about 10 minutes or until consistency of egg whites.

Step 22

Slowly pour over terrine, using spatula or small blunt knife to move sides for gelatin to go down.

Step 23

Cover with plastic wrap overhang; refrigerate until gelatin is set, at least 8 hours or for up to 2 days.

Step 24

Uncover and invert onto serving platter, remove pan and plastic wrap.

Step 25

Slice to serve.

Step 26

Garnish with fresh basil leaves.

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