Colorful, layered, Mediterranean flavors.
This terrine is a bit of handful (time wise), compared with other recipes we’ve posted. But if you
like love your veggies and you’re constantly looking for new ways to cook them, then this is definitely worth your time. It’s very flavorful, fresh and makes for a wonderful appetizer, side, snack or light lunch. Best thing about it is that it will last you a couple of days and the flavors only get better as it sits.
1 eggplant, sliced lengthwise 1 zucchini, sliced lengthwise 1 red pepper, halved and seeded 2 yellow peppers, halved and seeded - 1 big red onion 1/4 cup raisins 1 TBSP red wine vinegar - 2 cans of tomatoes 3 tsp agar agar - olive oil salt, pepper, to taste basil to serve lemon juice, to serve
First things first, the preparations. We grilled the vegetables, turning on all sides, until tender and golden. The eggplant and the zucchini were first sliced then grilled, while the peppers were grilled whole, then halved, peeled and seeded. All this was B’s job – his the man with the grill. Always.
While he was preparing the veggies, I chopped the onion and added it to the pan with a bit of olive oil. I cooked it for a couple of minutes, then added the raisins and the red wine vinegar and cooked until the onions were soft. I set it aside in a bowl to cool before use.
While all the veggies and the onions were cooling, I prepared the pan for the terrine and the tomato sauce. I slightly brushed the pan with oil and lined it with clear film, leaving some extra on the sides.
I added the 2 cans of tomatoes to the blender and pureed them, then added the mix to a small saucepan. I added a bit of sea salt and freshly ground black pepper and brought it to a boil, then lowered the heat. I sprinkled the agar agar and continued to cook for 3-4 minutes, stirring continuously, until the sauce began to slightly thicken. After, I took the saucepan off the heat and continued to stir for another minute. Once it slightly cooled, I spooned a bit on the bottom of the terrine pan and began to layer it: I first added the grilled yellow peppers making sure to cover the entire surface of the pan, then added the red pepper. I poured some more tomato sauce, enough to cover, and added the zucchini slices. I continued to layer it up (onion layer, eggplant layer), pouring tomato juice over each layer of veggies. At the end, I poured all the tomato juice and made sure it covered all the veggies and the sides. Quantity should be just enough for that. I covered and chilled until it set. About 30-40 minutes.
We served with a bit of olive oil, freshly squeezed lemon juice and fresh basil.
This recipe is an adaptation from a recipe we found in The Complete Mediterranean Cookbook. We just got this book and we find it quite useful. We bookmarked few appetizers, salads, vegetable and grains dishes we’d like to try. So many recipes, so little time…
C. & B.