Herbed Vegetable Terrine
Servings
6 Servings
Ingredients
- 1/2 cup extra virgin olive oil
- juice of 2 lemons
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 tablespoons mixed fresh herbs
- kosher salt and freshly ground black pepper
- 1 zucchini
- 1 small eggplant
- 1 yellow squash
- 1 can roasted red peppers
- 1 pound spinach lightly sautéed in olive oil
- assorted fresh herbs (rosemary, thyme, oregano, parsley, marjoram)
- balsamic vinegar
- extra virgin olive oil
- kosher salt and freshly ground black pepper
Instructions
- In a shallow pan combine the olive oil, lemon juice and soy sauce. Whisk in the honey, herbs and seasonings. Set aside.
- Very thinly slice lengthwise the zucchini, eggplant and squash. Place in the lemon-soy marinade. Add the roasted red peppers and allow to marinate at least 45 minutes. Grill over medium high heat in an oiled grill pan or barbecue grill.
- Line a pate` mold with extra long sheets of plastic wrap. Fill the mold by alternating the colored layers of each vegetable. Between each layer add some of the remaining fresh herbs and spinach leaves. Cover the top layer with the overhanging edges of plastic wrap.
- Weigh down the terrine and refrigerate. Chill overnight. Unmold and serve with the Red Pepper Vinaigrette.
Do you just mix the agar agar with water but don’t heat it? What are the proportions please?
The outer layer was achieved by brushing on a blend of agar-agar & water. This vegetarian product acts as a glazing and setting agent, similar to gelatin, but not animal based. It is available in health food stores and places like Whole Foods. The agar-agar is used after the terrine is removed from the pan. It sets up in a short amount of time at room temperature. Follow the package directions as to how much time is needed. Longer time will be required in humid conditions.
Hi, I wanted to try making this for yt. It looks like its wrapped in a layer of something but I cant figure out from the recipe what it can be?
Thanks
The agar-agar is used after the terrine is removed from the pan. It sets up in a short amount of time at room temperature. Follow the package directions as to how much time is needed. Longer time will be required in humid conditions.
When using agar do you put this on once you unmold the pan? If so, do you have to let it sit for a while?
We used a mold roughly 12″L x 3″W x 4″D. Measurements will vary, depending on which brand you use.
What size terrine did you use
You can use bread or meatloaf molds. If you use the disposable tin molds, be sure to double it up for extra sturdiness. Do not use the paper-like ones.
Love the look of herbed vegetable terrine..but what to use if one does not have a pate mold?
Weighing down the vegetables in the terrine pan is enough to hold them together, due to their natural components, chilling it in the fridge and gravity. Be sure to slice it when it’s cold, using a long serrated knife.
Almost any other type of vegetable, chicken or fish can be marinated in the above mentioned marinade. To make the terrine however, the vegetables I’ve written the recipe with are the best choice due to their size and shapes.
The glazed look came from brushing on a blend of agar-agar & water. This vegetarian product acts as a glazing and setting agent, similar to gelatin, but not animal based. It is available in health food stores and places like Whole Foods.
Hi chef,how to combined each layers with out gelatin.
Hi, I wanted to know which vegetables can use for this that adjust with this marinate. Thanks
Hey Chef, how did you get the “glazed” look on your veggies without a gelatin? It has the look in the corners of a true pate or confit…
So glad you like it! Enjoy!
All my favorite things wrapped in one !