Colorful, layered, Mediterranean flavors.
This grilled vegetable terrine with tomato sauce is a bit of a handful (time-wise). But if you 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 ( like low carb tortillas ). The best thing about it is that it will last you a couple of days and the flavors only get better as it sits.
Grilled Vegetable Terrine with Tomato Sauce
For 1 terrine
Ingredients
- 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
Steps
- Grill the vegetables, turning on all sides, until tender and golden. The eggplant and the zucchini were first sliced and then grilled, while the peppers were grilled whole, then halved, peeled, and seeded.
- Chop the onion and add it to the pan with a bit of olive oil. Cook it for a couple of minutes, then add the raisins and the red wine vinegar and cook until the onions are soft. Set it aside in a bowl to cool before use.
- Prepare the pan for the terrine and the tomato sauce. Slightly brush the pan with oil and line it with clear film, leaving some extra on the sides.
- Add the 2 cans of tomatoes to the blender and puree them, then add the mix to a small saucepan. Add a bit of sea salt and freshly ground black pepper and bring it to a boil, then lower the heat. Sprinkle the agar agar and continue to cook for 3-4 minutes, stirring continuously, until the sauce begins to slightly thicken.
- Take the saucepan off the heat and continue to stir for another minute. Once it is slightly cool, spoon a bit on the bottom of the terrine pan and begin to layer it: grilled yellow peppers, red pepper, pour some more tomato sauce, add the zucchini slices, continue to layer it up (onion layer, eggplant layer), pour tomato juice over each layer of veggies.
- Pour all the tomato juice and make sure it covers all the veggies and the sides. Quantity should be just enough for that. I covered it and chilled it until it set. About 30-40 minutes. Serve it with a bit of olive oil, freshly squeezed lemon juice, and fresh basil.
Nutrition Facts (per serving)
- Calories: 160
- Protein: 3g
- Carbohydrates: 24g
- Fiber: 7g
- Fat: 6g
- Sugar: 15g
- Sodium: 250mg
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For more vibrant, plant-based recipes bursting with Mediterranean-inspired flavors, visit Tales of a Kitchen. Whether you're looking for new ways to enjoy your veggies or exploring healthy and flavorful meals, you'll find plenty of inspiration to elevate your kitchen game!
C.