Summary

Ingredients

• 200 g red pepper (s), quartered
• 200 g bell pepper (s), yellow, quartered
• 1 large eggplant (s), sliced lengthways
• 200 g zucchini, sliced lenthways
• 6 tablespoon olive oil
• 100 g onion (s), red, cut into fine rins
• 75 g raisins
• 1 tablespoon tomato paste
• 1 tablespoon vinegar (red wine vinegar)
• 400 ml tomato juice
• 2 tablespoon gelatin powder
• 50 g basil leaves, fresh
• 6 tablespoon olive oil, cold-pressed
• 2 tablespoon vinegar (red wine vinegar)
• Salt and pepper from the mill

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Instructions

1. Place the peppers skin side up under the preheated grill until the skin turns black. Cover and let cool, then peel.
2. Place the aubergines and zucchini slices separately on baking sheets and brush with oil. Grill until they are firm to the bite and golden yellow, turning occasionally.
3. Heat the rest of the oil in a pan and sauté the onion rings, raisins, tomato paste and red wine vinegar. Reduce to a syrupy consistency and allow to cool.
4. Pour half of the tomato juice into a saucepan and sprinkle with the gelatin powder. Dissolve on a low flame while stirring. Line a 1.75 liter mold with cling film, brush the mold thinly with oil beforehand, and let the film protrude a little.
5. Place a layer of red pepper on the bottom of the pan and just cover it with the tomato juice from the pan. Lay the eggplant, zucchini, yellow pepper and onion mixture on top of it and pour the tomato juice over each one. Put on the red peppers again as the last layer. Mix the remaining tomato juice with that in the pot and pour over the terrine. Shake the mold a little to distribute the juice. Cover the terrine and let it set in the refrigerator.
6. For the vinaigrette, mix together oil and vinegar and season. Turn the terrine over and peel off the cling film. Cut into thick slices and drizzle with vinaigrette. Serve sprinkled with basil leaves.