Description
Colorful vegetable dish for summer when vegetables are the most ripe and delicious.
Ingredients
-
The juice of a freshly squeezed
400 ml
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Pepper
5 piece
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Eggplant
2 piece
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Zucchini
3 piece
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Red onion
2 piece
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Raisins
120 g
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Tomato paste
2 Tbsp
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Vinegar
2 Tbsp
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Gelatin
2 Tbsp
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Basil
-
Salt
-
Allspice
Cooking
Ingredients
1. Peppers cut into quarters, remove seeds and white veins. Put on the grill and bake in the oven, preferably in a grill until the skins darken. To remove the finished peppers in a bowl, cover with a plate and allow to cool.
2. Slice eggplant and zucchini lengthwise in slices of medium thickness. Spread on separate baking sheets greased with olive oil. Brush to coat the sliced vegetables with olive oil. Bake for about 10 minutes.
3. Chop the onion half-rings, saute in olive oil for a few minutes. Then add the raisins, tomato paste, wine vinegar, salt and pepper. Cook on low heat for 5-7 minutes, until a syrupy mass. Allow to cool.
4. With the cooled down peppers to remove the skin. Pave the form for terrina cling film, so that the edges hanging down, and drizzle with olive oil.
5. Pour the tomato juice into the pan and top with the gelatin mixture and heat everything on low heat, stirring constantly, until dissolved gelatin.
6. Place a layer of red pepper on the bottom terrine, sprinkle with salt and pepper. On top put a layer of eggplant, too, to spice and pour all the juice with the gelatin.
7. Add a layer of zucchini and yellow peppers, also sprinkling with salt and pepper, pour juice. Place a layer of onions with raisins, a layer of yellow pepper and pour juice.
8. Continue to alternate layers of vegetables, sprinkling them with salt and pepper and pouring the juice. Finish with a layer of red pepper. Pour remaining juice on top. A good knock form on the work surface so the juice is passed between layers. Close foil and put into the refrigerator overnight.
9. Mix olive oil with balsamic vinegar, add salt and pepper.
10. Put the terrine on a plate and remove the foil.
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