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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 💕

Chef Yaffa's most delicious zesty Avocado eggrolls

https://youtu.be/A9Bg1iHs_2U

Chef Yaffa's popular Bobka cinnamon or chocolate

https://youtu.be/6s5HqBhpNZE