You are here

Grilled Vegetable Terrine With Basil And Balsamico Dressing

Western.Chefs's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Blanching
Restriction: 
Vegetarian
Ingredient: 
Basil

Rate It

Your rating: None
4.275
Average: 4.3 (2 votes)

1 Comment

KANCHAN's picture
now i know how to make