Ingredients
-
1
-
1
-
4
-
4
-
1
-
3/4
-
3
-
3
-
3/4
-
1/2
-
1
-
2
-
1
-
-
Directions
Grilled Vegetable Terrine, I saw this being prepared on ‘Canadian Living Cooks’ and haven’t made it yet It looked so stunning and delicious on the show that I thought I would share it with everyone I think its a wonderful lunch or buffet item Enjoy! (Prep and cook times are approximate and do not include standing time), I made this for a picnic and it was quite delicious The only problem was that I didn’t put enough gelatine in and therefore it was not very stable But it lasted well, and what was left was still delicious after 2 weeks I don’t get the previous review because you state specifically that it need to be made well in advance , This is a good dish for the summer time because it’s served cold and is light, but you’d do well to do the grilling while you’re cooking hamburgers because you can’t eat the dish until considerably later It was a little time-consuming, but I found the taste to be quite yummy
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Steps
|
1
Done
|
Cut Eggplant Into 1/4-Inch (5 Mm) Thick Slices; Layer in Colander, Using 1/2 Teaspoon (2 M L) of the Salt to Sprinkle Layers Let Stand For 30 Minutes. |
|
2
Done
|
Rinse Each Slice Briefly and Pat Dry. |
|
3
Done
|
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. |
|
4
Done
|
Let Cool Enough to Handle. |
|
5
Done
|
Peel, Seed and Cut Lengthwise Into Quarters. |
|
6
Done
|
Set Aside. |
|
7
Done
|
Cut Zucchini Lengthwise Into 1/4-Inch (5 Mm) Thick Slices. |
|
8
Done
|
in Large Bowl, Whisk Together Olive Oil, 2 of the Garlic Cloves, 1 Tablespoon (15 M L) of the Basil, Remaining Salt and Pepper. |
|
9
Done
|
Add Eggplant and Zucchini; Toss to Coat. |
|
10
Done
|
Grill Eggplant and Zucchini Over Medium-High Heat Until Tender and Golden, About 6 Minutes Per Side. |
|
11
Done
|
in Colander Set Over Bowl, Layer Peppers, Eggplant and Zucchini; Place Plastic Wrap on Surface and Weigh Down Using Large Cans. |
|
12
Done
|
Let Stand For 2 Hours. |
|
13
Done
|
Reserve 1/3 Cup (75 M L) of the Reserved Juices. |
|
14
Done
|
Line 8- X 4 Inch (1. 5 L) Loaf Pan With Plastic Wrap, Leaving Enough Overhang to Cover Loaf. |
|
15
Done
|
Layer With Half of the Red and Yellow Peppers, Half of the Eggplant, All of the Zucchini, Remaining Eggplant and Peppers. |
