Bob's Grilled Vegetable Terrine

Ingredients

• 2 red peppers
• 2 yellow peppers (or any peppers you have)
• 1 large eggplant
• 2 large zucchini
• 6 tablespoons olive oil
• 1 large red onion, finely sliced
• 1/2 cup raisins
• 1 tablespoon red wine vinegar
• 1 2/3 cups tomato juice
• 2 tablespoons gelatin
• basil leaves (to garnish)

DRESSING

• 6 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• ground black pepper

Directions

1. 1

   Grill the pepper under a hot grill and skin.

2. 2

   Grill or fry the eggplant and zucchini, with the olive oil and set aside.

3. 3

   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.

4. 4

   Lightly grease a loaf tin with oil. (Or line it with glad wrap, prefered).

5. 5

   Heat half the tomato juice with the gelatine; dissolve over low heat stirring.

6. 6

   add basil leaves to the loaf tin, and cover with a layer of the skinned peppers, cover with juice.

7. 7

   layer the eggplant, then zucchini, adding juice as you go. Then the onion mixture, keep layering till you run out, ending with red pepper.

8. 8

   Mix the rest of the tomato juice with the leftover tomato/gelatine mixture, and pour into the terrine.

9. 9

   Tap the sides to settle the mixture. (Or stab the middle with a skewer and shake the hell out of it).

10. 10

    Cover and chill till set.

11. 11

    Whisk all the dressing ingredients together.

12. 12

    Have a glass of wine.