Passover or Tu Bishvat centerpiece Roasted vegetable Terrine.
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This beautifully roasted vegetable terrine is one of my favorite dishes for the holiday table, dinner parties and special occasions, yes it requires more time, but the result is this stunning centerpiece that decorates the table, such a unique and delicious edible centerpiece.
Check out the recipe in the Salads and Side dishes category.
INGREDIENTS
4 Small yellow bell peppers
4 small red bell peppers
4 small green bell peppers
4 small eggplants
2 small green zucchini
2 small yellow zucchini
4-5 Tbsp Agar Agar gelatin or regular store-bought gelatin
4 cups diced tomatoes
10 garlic cloves
2-3 Tbsp olive oil
1 bunch of fresh basil
2 Tbsp homemade Harissa
Salt and black pepper
TO MAKE
Slice peppers to wide pieces, eggplants, and zucchini to less than 1/4" each slice
Place in a baking pan,
Brush with a thin layer of olive oil
Sprinkle 1/2 tsp each salt and pepper on each tray of vegetables
Preheat oven to broil
Bake each 10 minutes, flip to another side, bake 10 more minutes
Arrange vegetables in three separate bowls
While vegetables are in the oven cook the tomatoes sauce
Add diced tomatoes to a food processor
Grind 5 minutes to make it sauce
Add olive oil to a pan, add chop garlic Add 10 small basil leaves to garlic
Cook on low heat for 5 minutes
Add tomato sauce, mix well
Cook on low 30 minutes in a small saucepot add 1 cup water
Add Agar Agar gelatin, mix well
Bring to boil, cook on low for 1 minute
Add gelatin to tomato sauce, mix well
Cook 10 minutes on low
Line clear plastic in the baking pan of your choice
Make sure to leave extra clear plastic on the sides of the pan
Fill a plate with the largest basil leaves you have
Place large basil leaves on the walls of the baking pan, the good side towards the walls
Circle to cover the whole baking pan with basil leaves
Dip the first slice of peppers in the tomato sauce
Line up the slice of pepper towards the walls of the baking pan to cover one basil leaf Continue with other slices of peppers
Alternate the different colors of peppers
Make sure that each slice of vegetables is well dipped in the tomatoes sauce
For the second layer, line up large basil leaves again
Line up a different vegetable, either eggplant or zucchini
Do the same for the third layer and finish up with the vegetables you have left Use up all your small basil leaves in between the vegetable slices
Pull all clear plastic from the sides of the pan and cover the top of the pan
Wrap pan with clear plastic, twice Place pan on a large plate
Place something heavy such as vegetable cans on top
Refrigerate for 24 hours
TO SERVE
Cut to open top clear plastic, remove gently
Remove the rest of the clear plastic wrap
Place a plate on to pan Using two hands, flip the pan to the other side
Gently remove the pan from the terrine if it needs tap gently with a wooden spoon
Use a sharp knife to slice a piece to serve.
* If you have some roasted vegetables extra, make it a yummy salad-
Chop all extra veggies
Add 1 Tbsp olive oil
1/2 tsp lemon juice
Season with salt and paper & toss all leftovers to make a colorful salad.
As always, with love, from my kitchen to yours
Enjoy 💕
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