Best 7 Bobs Grilled Vegetable Terrine Recipes

GRILLED VEGETABLE TERRINE

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

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.

BOB'S GRILLED VEGETABLE TERRINE

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.

GRILLED VEGETABLE TERRINE

Steps:

• 1. Place peppers skin side up under a hot broiler and cook until skins are blackened. Transfer to bowl and cover with plate until cool.
• 2. Arrange eggplant and zucchini slices on separate baking sheet. Brush with a little oil and cook under broiler, turning occasionally until tender and golden.
• 3. Heat remaining oil in skillet over medium heat. Add onion, raisins, tomato paste and vinegar. Cook gently until soft and syrupy. Remove pan from heat and set aside to cool.
• 4. Lightly oil a 7 1/2 or 8 cup terrine with OVVO then line with clear plastic wrap, leaving a little to hang over sides. Make sure to get wrap into corners.
• 5. Pour half of tomato juice in a pan and sprinkle with gelatin. Dissolve gently over low heat while stirring.
• 6. Place a layer of red peppers in bottom of terrine and pour in enough of tomato juice mixture to cover. Continue layering eggplant, zucchini, yellow peppers, onion mixture, ending with layer of red peppers. Pour tomato juice over each layer of veggies.
• 7. Add the remaining tomato juice to any juices left in pan with the gelatin mixture, stir well and pour all into the terrine. Give it a sharp tap on counter to get rid of bubbles and disperse juice. Cover and chill until set.
• 8. Whisk dressing ingredients together. Turn out terrine onto serving plate. Remove plastic wrap. Serve in thick slices, drizzled with dressing and garnished with a few basil leaves.

MINTED VEGETABLE TERRINE

Steps:

• Rinse 8cm x 26cm bar pan in cold water.
• Beat cheese and yogurt in a bowl with electric mixer until smooth and creamy.
• Stir in rind, herbs, cucumber, mushrooms, carrot and garlic.
• Sprinkle gelatin over water in cup, stand in a small pan of simmering water, stir until dissolved; cool slightly.
• Stir gelatin mixture into vegetable mixture, spoon into prepared pan, refrigerate overnight.

MARINATED GRILLED VEGETABLES

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.

VEGETABLE TERRINE IN BRIOCHE

Steps:

• Dice or grind the chicken and place it in the bowl of a food processor and process.
• While the machine is running, add the egg whits and then the cream and the brandy in a steady stream. (You have now made a mousseline.).
• Season the mousseline with nutmeg, salt and pepper and poach a small amount to test for seasoning; adjust seasoning if necessary.
• Transfer to a metal mixing bowl in an ice bath.
• Separately blanch the carrots and broccoli; drain and blot dry on a paper towel.
• Saute the mushrooms in the oil; when soft, remove from the pan, drain them and chill them.
• In the same pan, saute the bell papper and leek till just softened; remove from the stove and add the herbs.
• Fold the carrot, bell pepper, leek and herbs into the mousseline.
• Roll out the brioche dough to about 1/8" (3 millimeters) thick and refrigerate until well chilled.
• Line a buttered pate mold (12 x 4 x 3 inches or 30 x 10 x 7.5 cm)with the chilled brioche, reserving the excess to cover the top and for garnish.
• Fill the mold one fourth full of mousseline.
• Layer the mushrooms over the mousseline and then cover them with another layer of mousseline, followed by the broccoli.
• Repeat, finishing with a last layer of mousseline.
• Fold the brioche dough over the top and brush with beaten egg yolks.
• Make a top from the remaining brioche and place it over the mold; cut a vent and insert a foil funnel into the vent.
• If you like, cut remaining brioche dough into decorative shapes such as leaves or braids for the edge and garnish the top.
• Mix the eggs and water and brush the top of the terrine.
• Bake at 425 degrees F. (220 degrees C.) until the internal temperature reaches 125 F (52C), approximately 25 to 30 minutes.
• Cool in the mold, then carefully turn it out and Voila!