How to cook vegetable terrine

Terrine of vegetables – not the same as the terrine of chicken or a classic French terrine in a rustic style: it is lightweight and fragile vegetable appetizer, not quite simple to prepare. But the exceptional taste of baked vegetables with a vengeance redeems and your efforts, and wait time.

Even if some of your guests will be convinced meat-eaters, you only need to convince them to try a little piece, and then they are the first reach for more, because this extravaganza featuring quickly sautéed eggplant, roasted peppers and fragrant filling will not leave anyone indifferent.

Vegetable terrine



Ingredients: 4 servings

• 1-2 eggplant
• 1 small zucchini or courgette
• 3-4 sweet peppers
• 2-3 large tomatoes
• a few sprigs of thyme and Basil
• 2-3 cloves of garlic
• 1/2 tbsp. olive oil
• juice of 1/2 lemon
• salt
• black pepper
• vegetable oil

  cream of roasted onion:

• 2 bulbs
• 2 tbsp olive oil
• 1 tbsp lemon juice

Incise the skin on the tomatoes, pour boiling water, a minute later drain the hot water and pour cold, then peel.

Salt the tomatoes on all sides, sprinkle with thyme leaves, put in a baking dish and bake in the oven for 20 minutes at 200 degrees.

In parallel, bake the onions for the cream, peeled from the husk at a temperature in the same 200 degrees for 30-40 minutes, until the darkening of the top layer and the final softening of the interior.

Bake peppers at a temperature of 220 degrees or under the grill until the markings on all sides, wrap in a plastic bag or place it in a pan and cover with a lid and then peel and seed.

Eggplant(s) and zucchini cut thin – no thicker than 2-3 mm slices (if there are concerns that the skin of the eggplant will be tough, first they should clear).

Grease a grill pan with vegetable oil and fry batches of the eggplant and zucchini until tender and the emergence of brown stripes.





Prepare the filling: to combine in a blender the Basil leaves, garlic cloves, half a Cup of olive oil and the juice of half a lemon, and punching until smooth.

When all the preparation is finished, you can begin to assemble terrine.

Take a rectangular shape (in which you'll do a great job form of bread or homemade cake) and carefully line a rimmed it with cling film so that the film ends hanging down on both sides: if the width of the film is not enough, put two long pieces of overlapping, more – not less. Then start to lay the eggplant slices overlapping so that they completely cover the bottom and hanging over the film.

Brush with a small amount of filling eggplant, salt and pepper.

Put layers of vegetables – zucchini, roasted peppers, tomatoes, deseeded, again peppers, zucchini again – each time greasing them with seasoning and seasoning with salt and pepper.

When vegetables will end, wrap the eggplant slices inside to close the terrine, then wrap the edges of the film.

Place the mold in the refrigerator, covering it on top of some goods (e.g., juice pack), and leave for a day, to terrine of pressed, and tastes of vegetables formed a Symphony.

During this time, punch in blender, baked onions, peeled from the top layer, butter, lemon juice and salt to taste and RUB through a sieve to cook the onion cream.

 

Also delicious: Snack cake with eggplant and tomatoes

8 zucchini dishes for every taste

 

Remove the terrine from the fridge, give slightly to warm all the oil drain, expand the top layer of film, cover with a cutting Board, turn over and remove the plastic film and form.

Slice of vegetable terrine with a very sharp knife and serve with onion cream as a sauce.

Cook with love!

Author: Alexey Onegin



Source: arborio.ru/ovoshhnoj-terrin/