Garden Vegetable Terrine

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 1 Servings
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Ingredients

  •   1/4 in eggplant
  •   2 carrots
  •   1/4 cup red wine vinegar
  •   1/4 cup extra-virgin olive oil
  •   11/2 tsps sugar
  •   2 tsps dijon mustard
  •   1 shallots
  •   1 tsp chopped fresh thyme
  •   1 tsp fine sea salt
  •   1/4 in yellow bell pepper
  •   1/4 in medium zucchini
  •   8 fresh basil leaves
  •   1 cup low sodium vegetable broth
  •   1/2 cup grape tomatoes
  •   1/4 tsp ground black pepper
  •   11/4 tsps powdered gelatin
  •   1 tsp fine sea salt (divided, plus more for water)
  •   2 yellow squash (medium, cut lengthwise into, 1/4-inch-thick slices)
  •   2 medium zucchini (cut lengthwise into, 1/4-inch-thick slices)
  •   4 yellow bell pepper (red and, cored and quartered)
  •   2 carrots (large, cut diagonally into, 1/4-inch-thick slices)
  •   1/2 eggplant (medium, about 1/2 pound, cut into, 1/3-inch-thick rounds)
  •   1/4 cup extra-virgin olive oil
  •   1/4 cup red wine vinegar
  •   2 tsps dijon mustard
  •   11/2 tsps sugar
  •   1 tsp chopped fresh thyme (finely)
  •   1 shallots (small, finely chopped)
  •   1/4 tsp ground black pepper
  •   11/4 tsps powdered gelatin (unflavored)
  •   1 cup low sodium vegetable broth (divided)
  •   1/2 cup grape tomatoes (halved)
  •   8 fresh basil leaves (large, divided)

Instructions

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