Roast Vegetable Terrine

I love making terrines and will do more in the near future, but today I made one that was really fun to do. It is a roast vegetable terrine. It was a bit more work as I really wanted to get the right flavor out of each vegetable, so I did several different cooking methods. The pepers were roast int he oven with olive oil, salt, ppper and fresh thyme, the egg plant was dep fried,, as it makes it beautifully soft and the zucchini were grilled. I grill only one of the vegetables as I don't want the char grilled flavors to take over

Then after layering all the vegetables in the terrine form and pressing it gently, I cut the slices and see the different layers.....that moment is really one of the best, to see that a terrine came out exactly the way one wanted it.

I serve it with a balsamic emulsion and a little crisp salad. The balsamic gives it the acidity needed for a balanced dish

0.25 Kg Leeks
0.75 Kg Red peppers
0.75 Kg Yellow pepper
0.75 Kg Zucchini
0.75 Kg Eggplant
0.15 Kg Parmesan grated
4 Leaf Gelatine leaves
0.01 Kg Salt
0.005 Kg Pepper
0.01 Kg Thyme
0.05 Kg Balsamic Vinegar
0.1 Kg Olive oil
0.005 Kg Salt
0.002 Kg Pepper
0.05 Kg Frisee
0.05 Kg Rocket
0.05 Kg Lollo Rosso

Marinate the peppers with olive oil, salt and pepper roast in the oven at 190 C for 10 minutes
Put in a container and cover with plactic
Cool down a bit, then peel and de pip
Use the juice to do the gelatine mix
Blanch the leeks and put in ice water
Cut the eggplant and zucchini about 5 mm thick deep fry the eggplant, grill the zucchini

Cover a terrine form with plastic wrap put in a layer of leeks coverin all the sides
Then start putting in layers of the vegetables
Always put a bit parmesan and gelatine mix between the layers

Makes 1 terrine or 20 portions