Roasted Vegetable Terrine
A vivid no-cook terrine of roasted peppers, aubergine and zucchini layered and set in tomato-thyme jelly, pressed cold in the ham maker.
Ingredients
| 2 | red bell peppers |
| 1 | yellow bell pepper |
| 1 | small zucchini |
| 1 | small aubergine |
| 2 dl | fresh tomato juice |
| 10 sheets | gelatine sheets |
| — | olive oil |
| 1 twig | fresh thyme |
| — | salt, pepper |
Instructions
- Brush the bell peppers with oil and roast them in the oven until they become dark. Once cooked, cover them with foil in a bowl and refrigerate for 15 minutes; peel off the dark skin when cool.
- Cut the aubergine and zucchini into circles, sprinkle with fresh thyme leaves, drizzle with oil and season with salt and pepper. Spread them onto a baking sheet and cook for approx. 10 minutes at 200 °C.
- Soften the gelatine sheets in cold water, then stir them into the hot tomato juice and blend thoroughly.
- First place the baked bell peppers, aubergine and zucchini into the ham maker, pouring the tomato gelatine over each layer, and top with sliced bell peppers. Do not cook!
- Close the ham maker using the adapter and leave the pressed terrine to cool until the next day.
- Serve with raisin purée.