A colourful, layered terrine, using all the vegetables associated with the Mediterranean, makes a successful and elegant dish for outdoor eating. Barbecuing the vegetables adds to the flavour.
Ingredients
2 large red peppers, quartered, cored and seeded
2 large yellow peppers, quartered, cored and seeded
1 large aubergine, sliced lengthways
2 large courgettes, sliced lengthways
90ml/6 tbsp olive oil
1 large red onion, thinly sliced
75g/3oz/½ cup raisins
15ml/1 tbsp tomato purée
15ml/1 tbsp red wine vinegar
400ml/14fl oz/1⅔ cups tomato juice
15g/½oz/2 tbsp powdered gelatine
Fresh basil leaves, to garnish
FOR THE DRESSING
90ml/6 tbsp extra virgin olive oil
30ml/2 tbsp red wine vinegar
Salt and freshly ground black pepper
Details
Serves: 6
Method
1. Grill the peppers, skin-side down, on a hot barbecue or grill, until the skins are beginning to blacken. Transfer to a bowl, cover and leave to cool.
2. Brush the aubergine and courgette slices with oil and cook until tender and golden, turning occasionally.
3. Heat the remaining oil in a pan and add the onion, raisins, tomato purée and red wine vinegar. Cook until soft and syrupy. Leave to cool in the pan.
4. Pour half the tomato juice into a saucepan and sprinkle with the gelatine. Dissolve gently over a very low heat, stirring continuously.
5. Line an oiled 1.75 litre/3 pint/7½ cup terrine with clear film, leaving a little hanging over the sides. Place a layer of red peppers in the bottom and pour in enough of the tomato juice with gelatine to cover. Repeat with the aubergines, courgettes, yellow peppers and onion mixture, ending with another layer of red peppers and covering each layer with tomato juice and gelatine.
6. Add the remaining tomato juice to any left in the pan and pour into the terrine. Give it a sharp tap to eliminate air bubbles. Cover the terrine with clear film and chill until set.
7. To make the dressing, whisk the oil and vinegar, and season with salt and black pepper. Turn out the terrine and serve in thick slices, drizzled with the dressing. Garnish with the basil leaves.
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