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Grilled Vegetable Terrine With Basil And Balsamico Dressing

Western.Chefs's picture
  Terrine 4
  Tomatoes 400 Gram
  Bell peppers 300 Gram
  Zucchini 300 Gram
  White turnips 300 Gram
  Gelatin leaves 6
  Powdered parmesan cheese 2 Tablespoon
  Basil 50 Gram, cut in julienne
  Thyme flower 1 Teaspoon (a little)
  Salt To Taste
  Pepper To Taste
  Balsamico dressing 3 Tablespoon
  Olive oil 4 Tablespoon
  Balsamic vinegar 2 Tablespoon

Blanch the tomatoes in boiling water for one second, and skin.
Blanch the bell peppers and skin.
Cut the other vegetables into thin, long slices, blanch and allow to cool.
Brush olive oil over the vegetables and grill.
Marinate in balsamic vinegar, seasoned with salt and pepper.
Soak gelatine leaves in iced water, then melt them in a saucepan with a little hot water.
Take a terrine and line it with cling film.
Make one layer of vegetables of each kind until the terrine is full.
After each layer, sprinkle a little Parmesan powder, thyme flower, basil julienne and spoon on some jelly.
Close the cling film.
Keep refrigerated for 24 hours.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1199 Calories from Fat 627

% Daily Value*

Total Fat 71 g109.4%

Saturated Fat 13.9 g69.6%

Trans Fat 0 g

Cholesterol 26.4 mg8.8%

Sodium 1801.7 mg75.1%

Total Carbohydrates 124 g41.4%

Dietary Fiber 19.4 g77.7%

Sugars 92.5 g

Protein 30 g60.8%

Vitamin A 159.4% Vitamin C 691.7%

Calcium 63.7% Iron 36.3%

*Based on a 2000 Calorie diet

1 Comment

KANCHAN's picture
Grilled Vegetable Terrine With Basil And Balsamico Dressing Recipe