GRILLED VEGETABLE TERRINE
I saw this being prepared on 'Canadian Living Cooks' and haven't made it yet. It looked so stunning and delicious on the show that I thought I would share it with everyone. I think its a wonderful lunch or buffet item. Enjoy! (Prep and cook times are approximate and do not include standing time)
Provided by Miraklegirl
Categories Peppers
Time 52m
Yield 1 terrine
Number Of Ingredients 13
Steps:
- Cut eggplant into 1/4-inch (5 mm) thick slices; layer in colander, using 1/2 teaspoon (2 mL) of the salt to sprinkle layers Let stand for 30 minutes.
- Rinse each slice briefly and pat dry.
- Meanwhile, place red and yellow peppers on greased grill over medium-high heat; close lid and cook, turning several times, until blistered and charred, about 20 minutes.
- Let cool enough to handle.
- Peel, seed and cut lengthwise into quarters.
- Set aside.
- Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices.
- In large bowl, whisk together olive oil, 2 of the garlic cloves, 1 tablespoon (15 mL) of the basil, remaining salt and pepper.
- Add eggplant and zucchini; toss to coat.
- Grill eggplant and zucchini over medium-high heat until tender and golden, about 6 minutes per side.
- In colander set over bowl, layer peppers, eggplant and zucchini; place plastic wrap on surface and weigh down using large cans.
- Let stand for 2 hours.
- Reserve 1/3 cup (75 mL) of the reserved juices.
- Line 8- x -4 inch (1. 5 L) loaf pan with plastic wrap, leaving enough overhang to cover loaf.
- Layer with half of the red and yellow peppers, half of the eggplant, all of the zucchini, remaining eggplant and peppers.
- In small saucepan, combine reserved juices and wine.
- Sprinkle gelatin over top; let stand for 1 minute.
- Heat over medium heat until gelatin is dissolved.
- Pour into bowl.
- Add remaining garlic, basil and vinegar; refrigerate for about 10 minutes or until consistency of egg whites.
- Slowly pour over terrine, using spatula or small blunt knife to move sides for gelatin to go down.
- Cover with plastic wrap overhang; refrigerate until gelatin is set, at least 8 hours or for up to 2 days.
- Uncover and invert onto serving platter, remove pan and plastic wrap.
- Slice to serve.
- Garnish with fresh basil leaves.
VEGETABLE TERRINE
Provided by Food Network
Time 10h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to the boil. Salt it and blanch the beet greens for 1 minute. Remove the leaves and immediately rinse under ice-cold water to set their color. Gently lay flat on tea towels, and pat dry with another tea towel. They should be completely dry.
- Line a buttered terrine mold with a piece of parchment. Neatly lay in the beet leaves to cover the bottom and sides completely. They should dangle over the sides a bit so that they can be folded over the completed terrine later.
- Cook the cauliflower, carrots and peas one at a time in the same pot of boiling salted water, until very tender. Remove them and immediately rinse in ice-cold water to preserve their color. Drain well. Roast the pepper until very soft. Peel, seed and cut into pieces.
- Heat the oven to 350 degrees F/180 degrees C.
- This terrine has five layers, so work one vegetable at a time. First put the cauliflower in the blender with 1/4 cup/60 ml cream and 1 egg. Pulse to a smooth puree. Pour into a small bowl and set aside. Rinse the blender and proceed with the remaining vegetables in the same manner, pouring their purees off into bowls and setting aside. Put the final egg and 1/4 cup/60 ml cream in the blender with the Parmesan cheese and puree to blend. Season each mixture with salt and pepper.
- If you pour one mixture on top of the other into the terrine, they will run together, so spoon them in instead. Start with the carrot, spooning it into the terrine and smoothing it out to the edges. Next, spoon over the cauliflower, followed by the peas. Spoon the Parmesan mixture over evenly, and end with the red pepper. If one leaks through to another layer, fear not: some think it is even more beautiful that way and in any case it will taste delicious. Fold the overhanging beet leaves over top to cover. Bake in a water bath until set, a good hour.
- Remove the terrine from the bath. Let it cool completely on a wire rack, and, if possible, chill in the refrigerator overnight so it sets well. At least half an hour before serving, turn the terrine out onto a cutting board or platter for serving in slices.
MARINATED GRILLED VEGETABLES
You'll always want a batch of these around: From the vegetables you grill to the seasonings you use, this recipe is endlessly adaptable. It also keeps for a few days and has so many applications. After the vegetables come off the grill, they soak in a piquant bath of coarse mustard, shallot and vinegar, though you could adjust flavorings as you wish: Add fresh or dried chile; thyme or rosemary; anchovy or capers; or a protein like feta, cubed salami, tofu or chickpeas. Then, use these deeply flavored vegetables on sandwiches, grilled bread, salads, frittatas, alongside grilled meat or fish, and so on.
Provided by Ali Slagle
Categories dinner, vegetables, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn one of the end burners off before cooking.
- While the grill is heating, make the marinade: In a medium bowl, combine 3/4 cup oil, vinegar, mustard and shallot. Season with salt and pepper. Cut the vegetables into pieces that are large enough so as to not slip through the grates; for small or slender vegetables, like snap peas or green beans, leave them whole. Pat the vegetables dry, then transfer to a sheet pan, season with salt and pepper, and drizzle with enough olive oil to coat.
- When you're ready to grill, take the marinade, vegetables, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the vegetables over the flame, flipping occasionally, until well browned and tender, 2 to 15 minutes, depending on the density and size of the vegetables. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) As the vegetables finish, transfer them to the marinade. Let the vegetables sit in the marinade for at least 5 minutes. Leftovers will keep for up to 3 days in the fridge. Let come to room temperature before serving.
LAYERED VEGETABLE TORTE
Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well - they have to become quite tender - before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness.
Provided by Mark Bittman
Categories dinner
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
- Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
- Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 20 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 1133 milligrams, Sugar 6 grams, TransFat 0 grams
BOB'S GRILLED VEGETABLE TERRINE
a very attractive addition to a buffet meal, or just with drinks. you can actually use all bought grilled vegies from the deli, no one would know :) next time I am going to add some of Mirj's oven dried tomatoes,
Provided by mummamills
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Grill the pepper under a hot grill and skin.
- Grill or fry the eggplant and zucchini, with the olive oil and set aside.
- Heat remaining oil in frypan and fry the onions and raisins till limp add the red wine vinegar and cook slowly, stirring often, until syrupy.
- Lightly grease a loaf tin with oil. (Or line it with glad wrap, prefered).
- Heat half the tomato juice with the gelatine; dissolve over low heat stirring.
- add basil leaves to the loaf tin, and cover with a layer of the skinned peppers, cover with juice.
- layer the eggplant, then zucchini, adding juice as you go. Then the onion mixture, keep layering till you run out, ending with red pepper.
- Mix the rest of the tomato juice with the leftover tomato/gelatine mixture, and pour into the terrine.
- Tap the sides to settle the mixture. (Or stab the middle with a skewer and shake the hell out of it).
- Cover and chill till set.
- Whisk all the dressing ingredients together.
- Have a glass of wine.
Nutrition Facts : Calories 278.1, Fat 20.8, SaturatedFat 2.9, Sodium 152.6, Carbohydrate 22.6, Fiber 5, Sugar 12.2, Protein 4.8
More about "grilled vegetable terrine recipes"
HERBED VEGETABLE TERRINE - JAMIE GELLER
From jamiegeller.com
Servings 6-8Category Lunch, Breakfast, Brunch
- Place in the lemon-soy marinade. Add the roasted red peppers and allow to marinate at least 45 minutes.
GRILLED VEGETABLE TERRINE WITH CHIMICHURRI SAUCE - CHATELAINE
From chatelaine.com
Estimated Reading Time 2 mins
OUR 20 MOST POPULAR GRILLED VEGETABLE RECIPES
From allrecipes.com
VEGETABLE TERRINE | SHOW OFF THOSE VEGGIES! | OH MY …
From ohmyveggies.com
GRILLED VEGETABLE TERRINE FROM SIMPLE NATURE BY ALAIN …
From cookingbythebook.com
RECIPE: GARDEN VEGETABLE TERRINE | WHOLE FOODS MARKET
From wholefoodsmarket.com
10 BEST VEGETABLE TERRINE VEGETARIAN RECIPES | YUMMLY
From yummly.com
GRILLED VEGETABLE AND GOATS CHEESE TERRINE - DIVALICIOUS RECIPES
From divaliciousrecipes.com
Reviews 1Category AppetizerCuisine Low Carb, Mediterranean, VegetarianTotal Time 1 hr 10 mins
GRILLED VEGETABLE TERRINE | DINNER RECIPES, VIDEOS
From greatchefs.com
Estimated Reading Time 4 mins
GRILLED VEGETABLE TERRINE – BAR-BE-QUICK
From barbequick.com
35+ HEALTHY GRILLING RECIPES FOR SUMMER - EATINGWELL
From eatingwell.com
OPEN-FACED GRILLED VEGETABLE TARTINES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
RECIPE OF GRILLED VEGETABLE TERRINE / RHS GARDENING
From rhs.org.uk
GRILLED VEGETABLE TERRINE WITH CHIMICHURRI SAUCE - CHATELAINE
From chatelaine.com
TERRINE OF GRILLED VEGETABLES - BOSSKITCHEN.COM
From bosskitchen.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
GRILLED VEGETABLE TERRINE - FEAST MAGAZINE
From feastmagazine.com
GRILLED VEGETABLE PIZZA – ALEXIAN PATE
From alexianpate.com
GRILLED VEGETABLE TERRINE RECIPE (MEDITERRANEAN) - YOUTUBE
From youtube.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #vegetables #diabetic #dinner-party #heirloom-historical #holiday-event #kosher #easter #dietary #christmas #hanukkah #new-years #thanksgiving #wedding #independence-day #passover #ramadan #rosh-hashana #st-patricks-day #valentines-day #mushrooms #peppers #squash #brunch #superbowl #kwanzaa #mardi-gras-carnival #number-of-servings
You'll also love
Related Search