2 ratings

Chilled Terrines with Roasted Vegetables


These terrines are so full of color! Roasted eggplant, zucchini, and red and yellow peppers are layered with tomato aspic and basil, breathing new life into this charming savory dish. They make for an excellent summer meal and are a great option for gluten-free dining. Serve chilled, with the tomato aspic and tahini-yogurt sauce, or hot, with a rice and Parmesan crust.

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For the tomato aspic

  • 1 1/4 Cup boiling water
  • 3 packets unflavored gelatin
  • One 8-ounce jar tomato sauce
  • 1 1/2 Tablespoon red-wine vinegar
  • 1/2 Teaspoon kosher salt
  • 1/2 Teaspoon hot pepper sauce
  • 1/2 Cup ready-made pesto

For the tahini yogurt sauce

  • 2 large cloves garlic
  • 1 Cup tahini
  • Zest and juice from 3 lemons
  • 1 Cup plain yogurt
  • 1 Cup packed fresh cilantro leaves
  • 2 Teaspoons kosher salt

For the vegetables and assembly

  • 1 medium globe eggplant
  • Nonstick cooking spray, for the pans
  • Kosher salt, to taste
  • 2 Tablespoons balsamic vinegar
  • 2 whole-roasted red peppers, or one red and one yellow roasted red pepper
  • 3 medium zucchini
  • 1 large bunch basil
  • 24 sun-dried tomatoes packed in oil


For the tomato aspic

In a medium bowl, pour the boiling water over the gelatin and stir to dissolve. Stir in the tomato sauce, vinegar, salt, hot pepper sauce, and pesto. Set aside at room temperature.

For the tahini yogurt sauce

In a blender or the bowl of a food processor fitted with the blade attachment, blend or purée the garlic, tahini, lemon zest and juice, yogurt, cilantro, and salt with ½ cup water until smooth. Season with additional salt, if needed.

For the vegetables and assembly

Preheat the oven to 350 degrees. Using a sharp knife, remove the stem of the eggplant and slice the eggplant crosswise as thin as possible, between 1/16-inch and 1/8-inch thick. Halve or quarter any large rounds to make them easier to fit into the wells.

Line 4 baking sheets with Silpat mats or foil, then spray them with nonstick cooking spray. Arrange the eggplant slices on the pans in a single layer. Spray the eggplant slices with cooking spray, sprinkle with salt, and drizzle with the balsamic vinegar. Bake for 15 minutes, or until golden and softened. Set aside.

Drain the roasted peppers, then lay them flat on a cutting board and cut each one lengthwise into 12 thin slices, for a total of 24 slices. Set aside. Using a vegetable peeler, preferably a "T" peeler or julienne peeler, thinly peel each zucchini into ribbons; stop when you reach the seeds. Set aside.

Line a 12-well classic cupcake pan with plastic wrap, making sure that each well is surrounded by plastic. Use 2 long pieces that overlap in the center of the pan, and leave a 3-inch border of plastic wrap overhanging all sides of the pan.

Begin by dipping the pepper slices into the aspic in batches of 2, using one of each color if you have both yellow and red peppers. (No need to wipe off excess aspic; you will need it to hold your mold together.) Place the 2 pepper slices, side by side, in the bottom of each well. (They will not completely cover the bottom of the well.) Repeat with the remaining pepper slices, until all of the wells are filled. Next, dip the zucchini ribbons in aspic and crisscross the ribbons in the wells, positioning them to cover any empty spaces and using all of the ribbons. (Do not trim the excess; it will be folded into the package at the end.)

Top the zucchini with 2 or 3 basil leaves. Dip the eggplant slices in aspic and layer 1 or 2 slices in each terrine, then add 2 sun-dried tomatoes per well, pushing down firmly to compact the vegetables. Finish layering any remaining vegetables until the wells are full. Evenly distribute the remaining tomato aspic between the wells and fold in the overhanging pieces. Wrap the pan in plastic wrap and chill for at least 3 hours or up to 3 days.

Remove the top layer of plastic wrap, then lift up on the edges of the plastic wrap lining the wells of the pan to remove the terrines. Serve the terrines individually, garnished with a fresh basil leaf and a dollop of the tahini yogurt sauce.

Store the leftover terrines in an airtight container in the refrigerator for up to 5 days. The tahini yogurt sauce can be stored in a separate airtight container for up to 5 days.