I chose to make this wonderful Kitchen Wisdom Gluten Free Roasted Vegetable Terrine for my mom on Mother’s Day as she requested I surprise her with a unique vegetable for our dinner. This dish has layers of flavor, the roasted vegetables are coddled in the flesh of the sweet red pepper. The filling has rich and complex flavor, topped with a vinaigrette.
I roasted the vegetables the day before and put it together the night before our visit. The terrine sets quickly once exposed to refrigeration. I whisked together a quick dressing at the time of serving. This dish brings its own splendor and is quite tasty. Serve this Roasted Vegetable Terrine as an appetizer as it pairs well with wine for those delightful spring evenings with friends.
Yields one 5.5″ x 9″ Terrine
2 Roasted Red Peppers
1 medium small Globe Eggplant or 2 long Asian Eggplants
2 medium length & slender Zucchini
4 tablespoons Extra Virgin Olive Oil
2 finely chopped Garlic cloves
½ cup finely chopped Onion
1 tablespoon Tomato Paste
1 tablespoon + 1 teaspoon Red Wine Vinegar
2 teaspoons Honey or Grape Jelly
3/4 cup Tomato Juice
2 tablespoons Unflavored Gelatin
Roast the cleaned red peppers in the broiler or on the barbeque. For detailed oven roasting instructions, please see Roasted Red Peppers Kitchen Wisdom Gluten Free
If using an American Globe Eggplant, first press the eggplant to remove its bitters. For instruction please see Kitchen Wisdom Gluten Free Eggplant Rollatini
Slice the zucchini lengthwise to ¼ – ½ inch thickness. If I am concerned the zucchini will have too earthy a flavor, I salt zucchini slices and leave them to sit for about 5 minutes. Then pat the moisture off and leave aside.
I bakedthe eggplant and zucchini on a cookie sheet in the oven (these can easily be roasted on the grill also). For detailed baking instructions please see click here.
Allow all vegetables to completely cool. Move on to the next step or refrigerate until the next day.
Use olive oil to grease the inside of a baking or pyrex dish with dimensions which approximate 5 1/2″ x 9″ in size, place aside
Cook the Filling: Warm a sauté pan to medium, add 2 teaspoons of olive oil and sauté garlic and onion until wilted. Lower heat and add tomato paste, followed by red wine vinegar. Stir to completely combine, add honey or grape jelly, and stir to completely combine. Allow mixture to cook on low for a few minutes, stir often. Set aside.
Warm tomato juice in a small sauce pan and then increase heat to the point of scalding, but not boiling. Stir in the unflavored gelatin, lower heat, and continue to cook and stir for a minute or so. The tomato juice should be fluid with resistance to the spoon. Turn off heat and place in a spouted pouring container. Set aside.
Assemble the Terrine: Retrieve the oiled baking dish and begin to layer. Pour a bit of the tomato gelatin mixture first – enough to cover entire bottom surface with a thin layer. Then evenly spread out the pepper – be sure to bring vegetables to the ery edges of the surface. Add a layer of eggplant and pour enough tomato gelatin mixture to coat, followed by a layer of zucchini. Place the filling evenly over the entire surface of zucchini, add a layer of eggplant, and pour enough tomato gelatin mixture to coat, top with final layer of red pepper. Be sure the peppers cover the entire surface and pour more tomato gelatin mixture over the top.
Cover the top of the baking dish with plastic wrap. Place in the back of a cold refrigerator. Terrine will set within an hour. Serve when set or serve the next day.
Prepare a simple and fast vinaigrette by whisking together 1 tablespoon of Extra Virgin Olive Oil and 1 teaspoon of red wine vinegar.
To Serve: Slices should be about 1 ½ – 2 inches thick. Serve each with vinaigrette drizzled atop.
“Roasted Vegetable Terrine” by Liz Conforti, Forget What You Know About Wheat (c) 2014
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