Vegetable Terrine Serving Size - 6 Prepared By - Janine & Terry Recipe Rating
			2 large red bell peppers, quartered, cored and seeded 2 large yellow bell peppers, quartered, cored and seeded 1 large eggplant, sliced lengthwise 2 large zucchini, sliced lengthwise 6 tablespoons olive oil 1 large red onion, thinly sliced 1/2 cup raisins 1 tablespoon tomato paste 1 tablespoon red wine vinegar 1 2/3 cups tomato juice 2 tablespoons powdered gelatin fresh basil leaves, to garnish FOR THE DRESSING 6 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar salt and ground black pepper
			Place the prepared red and yellow peppers skin side up under a hot broiler and cook until the skins are blackened. Transfer to a bowl and cover with a plate. Let cool. Arrange the eggplant and zucchini slices on separate baking sheets. Brush them with a little oil and cook under the broiler, turning occasionally, until tender and golden. Heat the remaining olive oil in a frying pan and add the sliced onion, raisins, tomato paste and red wine vinegar. Cook gently until soft and syrupy. Let the mixture cool in the frying pan. Line a 7 1/2-cup terrine with plastic wrap (it helps to oil the terrine lightly first), leaving a little hanging over the sides. Pour half the tomato juice into a saucepan and sprinkle with the gelatin. Dissolve gently over low heat, stirring. Place a layer of red peppers the bottom of the terrine an pour in enough of the tomato juic with gelatin to cover. Continue layering the eggplant, zucchini, yellow peppers and onion mixture finishing with another layer of red peppers. Pour tomato juice over e layer of vegetables. Add the remaining tomato juice to any left in the pan, and pour into the terrine. Give it a sharp tap disperse the juice. Cover the terrin and chill until set. To make the dressing, whis . together the oil and vinegar season with salt and pepper. Turn the terrine and remove the plastic wrap. Serve in thick slices, drizzle with dressing. Garnish with basil leaves.