1. Grill the pepper under a hot grill and skin. 2. Grill or fry the eggplant and zucchini, with the olive oil and set aside. 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. Lightly grease a loaf tin with oil. (Or line it with glad wrap, prefered). 5. Heat half the tomato juice with the gelatine; dissolve over low heat stirring. 6. add basil leaves to the loaf tin, and cover with a layer of the skinned peppers, cover with juice. 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. Mix the rest of the tomato juice with the leftover tomato/gelatine mixture, and pour into the terrine. 9. Tap the sides to settle the mixture. (Or stab the middle with a skewer and shake the hell out of it). 10. Cover and chill till set. 11. Whisk all the dressing ingredients together. 12. Have a glass of wine. ---------------------------------------------------------------------------
Nutrition
Ingredients
