Terrine with peppers, aubergine & courgette

This colourful terrine of roasted peppers, aubergine and courgette is fresh, pure and perfect for a summer lunch or as a light starter. The vegetable stock with gelatine provides a firm structure, allowing you to cut beautiful slices.

Serves: 4 people
Preparation: 20 minutes
Cooking: 25 minutes + 4 hours to set
Total time: 4 hours 45 minutes

Ingredients

• 2 red peppers
• 2 yellow peppers
• 1 large aubergine
• 1 courgette
• 2 cloves of garlic
• 4 sheets of gelatine (or 8 g powder)
• 400 ml vegetable stock
• 3 tbsp olive oil
• 2 tbsp fresh parsley
• Salt and pepper to taste
• Butter or oil for greasing the tin

Preparation

• Peel and finely chop the garlic.
• Wash and finely chop the parsley.
• Line a loaf or terrine tin with baking paper or cling film.
• Preheat the oven to 200°C.

Method

1. Roast the peppers in the oven, under the grill or on the barbecue until the skins blacken. Place in a sealed bag or bowl, allow to cool, then peel off the skins.
2. Cut the aubergine and courgette into slices of about 0.5 cm thick. Place on a baking tray, brush with olive oil, season with salt and pepper, and roast for 15–20 minutes until soft and lightly coloured.
3. Heat the vegetable stock with the garlic and parsley.
4. Soak the gelatine in cold water for 5 minutes, squeeze out, and dissolve in the warm stock. Allow to cool to lukewarm.
5. Place a layer of peppers in the tin, followed by aubergine and courgette. Repeat until all the vegetables are used up.
6. Carefully pour the stock with gelatine over the vegetables until just covered.
7. Cover and leave to set in the fridge for at least 4 hours.
8. Turn the terrine out onto a board and cut into slices with a sharp knife. Serve cold with a green salad.